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Substitution of semolina durum with common wheat flour in egg and eggless pasta.
Teterycz, Dorota; Sobota, Aldona; Kozlowicz, Katarzyna; Zarzycki, Piotr.
Affiliation
  • Teterycz D; University of Life Sciences in Lublin, Poland.
  • Sobota A; University of Life Sciences in Lublin, Poland.
  • Kozlowicz K; University of Life Sciences in Lublin, Poland.
  • Zarzycki P; University of Life Sciences in Lublin, Poland.
Acta Sci Pol Technol Aliment ; 18(4): 439-451, 2019.
Article in En | MEDLINE | ID: mdl-31930794
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Eggs / Flour / Food Handling Type of study: Qualitative_research Language: En Journal: Acta Sci Pol Technol Aliment Year: 2019 Document type: Article Affiliation country: Poland Country of publication: Poland
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Eggs / Flour / Food Handling Type of study: Qualitative_research Language: En Journal: Acta Sci Pol Technol Aliment Year: 2019 Document type: Article Affiliation country: Poland Country of publication: Poland