The effect of some additives on the rheology of dough and quality of bread

URN:NBN:SI:doc-WSDHALSK2022Abdullahi, XhabirSelimi, FatonSulejmani, ErhanXhabiri, Gafurdocuments/doc/W/URN_NBN_SI_doc-WSDHALSK_001.pdfdocuments/doc/W/URN_NBN_SI_doc-WSDHALSK_001.txt11827 str.article10.14720/aas.2022.118.2.26011309952031854-1941URN:NBN:SI:doc-WSDHALSKengZaložba Univerze v LjubljaniActa agriculturae SlovenicaBYaditivikakovost kruhakruhpšenična mokareološke lastnostispecifična prostornina kruhatestoThe effect of some additives on the rheology of dough and quality of bread