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2012•Unpublished venueRequires access

Influence of ascorbic acid on quality bread from flour T-500 and wholegrain flour.

Dijana Miličević, Amel Selimović, S. Oručević, E. Hadžić, Đurđica Ačkar, Daliborka Koceva Komlenić, Marko Jukić, Z. Ugarčić, M. Planinić, S. Hasenay

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Key concepts: Ascorbic acid, Food science, Wheat flour, Quality (philosophy), Chemistry, Physics, Quantum mechanics

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Influence of ascorbic acid on quality bread from flour T-500 and wholegrain flour. — Research Paper | ScholarLens