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

Petya Ivanova; Rosen Chochkov; Dana Stefanova; Denka Zlateva

Цб П I 1057

Детайли

Източник

Bulgarian Journal of Agricultural Science

Година на издаване

2023

Пор.№

Страници

886-894

Класификационен индекс

УДК	Тематика
664.6	Хлебарство. Хлебни изделия

Том

Ключови думи

food products

Допълнителна информация

ISSN: 1310-0351
Отрасъл: Общ отдел
Системен №: 110246
Тематични рубрики: Икономика на селското стопанство. Земя. Поземлена собственост. Недвижимо имущество

Действия

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

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

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

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

Ivanova, P., Chochkov, R., Stefanova, D., & Zlateva, 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.