Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

dc.contributor.author	Csapó, János
dc.contributor.author	Schobert, Norbert
dc.date.accessioned	2018-03-25T12:39:20Z
dc.date.available	2018-03-25T12:39:20Z
dc.date.issued	2017
dc.date.oa	2018-03-26
dc.date.pasync	2018-05-08T00:30:17Z
dc.date.updated	2018-05-08T00:30:17Z
dc.description.corrector	tk
dc.identifier.citation	Acta Universitatis Sapientiae, Alimentaria. - 10 : 1 (2017), p. 36-60. -Acta Univ. Sapientiae. Alimentaria. - 1844-7449. - 2066-7744
dc.identifier.doi	http://dx.doi.org/10.1515/ausal-2017-0003
dc.identifier.issn	1844-7449
dc.identifier.issn	2066-7744
dc.identifier.opac	http://webpac.lib.unideb.hu:8082/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM072847
dc.identifier.uri	http://hdl.handle.net/2437/248864
dc.identifier.url	http://www.degruyter.com/view/j/ausal.2017.10.issue-1/ausal-2017-0003/ausal-2017-0003.xml
dc.language	eng
dc.rights.access	open access journal
dc.rights.owner	DE Gruyter
dc.subject.mab	Agrártudományok
dc.subject.mab	Élelmiszertudományok
dc.title	Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials
dc.type	folyóiratcikk

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