Influence of black tea fractions addition on dough...

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European Food Research and Technology 2018 / 1

Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread

Culetu, Alina, Duta, Denisa Eglantina, Andlauer, Wilfried
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-018-3033-4
Date:
January, 2018
File:
PDF, 1.58 MB
english, 2018
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