Effects of different formulations on the quality of microwave baked bread
- Publikationsart
- Beiträge in Monografien, Sammelwerken, Schriftenreihen
- Titel
- Effects of different formulations on the quality of microwave baked bread
- Medien
- European Food Research Technology, (Z. Lebensm. Unters. Forsch. A)
- Heft
- 213
- Band
- 2001
- Seiten
- 38-42
- Veröffentlichungsdatum
- 01.01.2001
- Zitation
- Özmutlu Karslioglu, Özlem (2001): Effects of different formulations on the quality of microwave baked bread. European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S. 38-42.