المؤلفون: GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 3, Pp 313-324 (2024)

مصطلحات موضوعية: fatty acid, gluten free bread, hemp press cake flour, microbiology of bread, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5659; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/aee71d21a1ed4aafbf7b230fe2a638d6