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

Csapó, JánosSchobert, Norbert2018-03-252018-03-252017Acta Universitatis Sapientiae, Alimentaria. - 10 : 1 (2017), p. 36-60. -Acta Univ. Sapientiae. Alimentaria. - 1844-7449. - 2066-77441844-74492066-7744http://hdl.handle.net/2437/248864Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materialsfolyóiratcikkopen access journalhttp://webpac.lib.unideb.hu:8082/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM072847AgrártudományokÉlelmiszertudományokhttp://www.degruyter.com/view/j/ausal.2017.10.issue-1/ausal-2017-0003/ausal-2017-0003.xmlDE Gruyterhttp://dx.doi.org/10.1515/ausal-2017-00032018-05-08