Improvement of fatty acid profile in breads supplemented with chestnut, pumpkinq and rosehip flours

Petya Ivanova; Denka Zlateva; Rosen Chochkov; Dana Stefanova

Цб П I 1057

Детайли

Източник

Bulgarian Journal of Agricultural Science

Година на издаване

2023

Пор.№

Страници

886-894

Класификационен индекс

УДК	Значение
664.6	Хлебарство. Хлебни изделия

Том

Ключови думи

food products

Допълнителна информация

ISSN: 1310-0351
Системен №: 110246
Тематични рубрики: Икономика на селското стопанство. Земя. Поземлена собственост. Недвижимо имущество
Предметни рубрики: Периодичен печат - България

Действия

APA Chicago / Turabian (16th edition) Harvard MLA (7th edition) Vancouver

Ivanova, P., Zlateva, D., Chochkov, R., Stefanova, D. Improvement of fatty acid profile in breads supplemented with chestnut, pumpkinq and rosehip flours. 2023 886-894,.

Ivanova, P., Zlateva, D., Chochkov, R., Stefanova, D. (2023) Improvement of fatty acid profile in breads supplemented with chestnut, pumpkinq and rosehip flours, 886-894,.

Ivanova, P., Zlateva, D., Chochkov, R., & Stefanova, D. (2023). Improvement of fatty acid profile in breads supplemented with chestnut, pumpkinq and rosehip flours. Bulgarian Journal of Agricultural Science, 29 (5), 886-894.

Ivanova P, Zlateva D, Chochkov R, Stefanova D. Improvement of fatty acid profile in breads supplemented with chestnut, pumpkinq and rosehip flours. Bulgarian Journal of Agricultural Science. 2023; 29(5): 886-894.