Polish Journal of Food and Nutrition Sciences > 2017 > 67 > 3
Source
Abstract
Identifiers
journal ISSN : | 1230-0322 |
DOI | 10.1515/pjfns-2016-0026 |
Authors
Additional information
Publisher
Fields of science
Bibliography
-
1. Autio K., Laurikainen T., Relationships between flour/dough microstructure and dough handling and baking properties. Trends Food Sci. Tech., 1997, 8, 181–185.
-
2. Barylko-Pikielna N., Matuszewska I., Sensory analysis of food. Basics-Methods – Application. 2009, PTTZ Publishing, Krakow (in Polish).
-
3. Bendsen N.T., Christensen R., Bartels E.M., Astrup A., Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies. Eur. J. Clin. Nutr., 2011, 65, 773–783.