The influence of rye sourdough on quality of wheat - oats bread

Dorota Gumul , Dorota Litwinek , Halina Gambuś , Anna Nowotna , Gabriela Zięć

Abstract

n/a
Author Dorota Gumul (FoFT / DoToC)
Dorota Gumul,,
- Department of Technology of Carbohydrates
, Dorota Litwinek (FoFT / DoToC)
Dorota Litwinek,,
- Department of Technology of Carbohydrates
, Halina Gambuś (FoFT / DoToC)
Halina Gambuś,,
- Department of Technology of Carbohydrates
, Anna Nowotna (FoFT / DoToC)
Anna Nowotna,,
- Department of Technology of Carbohydrates
, Gabriela Zięć (FoFT / DoToC)
Gabriela Zięć,,
- Department of Technology of Carbohydrates
Pages109-110
Publication size in sheets0.3
Book Řápková Radmila (eds.): Proceedings of the 9th International Conference on Polysaccharides-Glycoscience, 6th - 8th November 2013, Prague, Czech Republic, 2013, Czech Chemical Society, ISBN 978-80-86238-58-6, 226 p.
Internal identifierWTŻ/2013/118
Languageen angielski
Score (nominal)15
ScoreMinisterial score = 10.0, 29-01-2019, BookChapterMatConf
Ministerial score (2013-2016) = 15.0, 29-01-2019, BookChapterMatConf
Publication indicators WoS Citations = 0
Citation count*
Additional fields
FinansowanieThe work was financially supported by the research project of National Science Centre, No: NN 312331640
Udział procentowyDorota Gumul - 20% ; Dorota Litwinek -20% ; Halina Gambuś - 20% ; Anna Nowotna - 20% ; Gabriela Zięć - 20%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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