dc.contributor.author | Dziuba, Szymon T. | |
dc.contributor.author | Stasiak-Betlejewska, Renata | |
dc.contributor.author | Gołębiecka, Natalia | |
dc.date.accessioned | 2016-06-27T07:28:32Z | |
dc.date.available | 2016-06-27T07:28:32Z | |
dc.date.issued | 2012 | |
dc.identifier.citation | Attempt to use dry Biopan-s sourdough to modify the technological process of whole-grain, rye bread production/ Szymon T. Dziuba, Renata Stasiak-Betlejewska, Natalia Gołębiecka, w: Improvement of production/ service processes. Cejle: Faculty of Logistics, University of Maribor, 2012, s. 96-111 | pl_PL |
dc.identifier.isbn | 978-961-6562-64-5 | |
dc.identifier.uri | https://depot.ceon.pl/handle/123456789/9859 | |
dc.language.iso | en | pl_PL |
dc.publisher | Faculty of Logistics, University of Maribor | pl_PL |
dc.rights | Creative Commons Uznanie autorstwa 3.0 Polska | |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/pl/legalcode | |
dc.subject | improvement of baked oods | pl_PL |
dc.subject | bread | pl_PL |
dc.subject | organoleptic evaluation | pl_PL |
dc.title | Attempt to use dry Biopan-s sourdough to modify the technological process of whole-grain, rye bread production | pl_PL |
dc.type | info:eu-repo/semantics/article | pl_PL |
dc.contributor.organization | Uniwersytet Ekonomiczny we Wrocławiu | pl_PL |
dc.description.eperson | Szymon T. Dziuba | |
dc.rights.DELETETHISFIELD | info:eu-repo/semantics/openAccess | |