Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

URN:NBN:SI:DOC-T53EAX512019Alimi, Buliyaminu AdegbemiroBultosa, GeremewChisenga, Shadrack MubangaWorkneh, Tilahun Seyoumdocuments/doc/T/URN_NBN_SI_doc-T53EAX51_001.pdfdocuments/doc/T/URN_NBN_SI_doc-T53EAX51_001.txt1114articlestr. 33-461581-91759327225URN:NBN:SI:doc-T53EAX51engBiotehniška fakultetaActa agriculturae SlovenicaBY-NC-NDglutenlepljivostmaniokaprihodkipšenicasestavljene moketapiokatestoEffects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen doughUčinki tapioke na lepljivost pšeničnega krušnega testa: nevzhajano, vzhajano in zmrznjeno vzhajano testo