Csonka Judit and Friedrich László and Pásztor-Huszár Klára and Hidas Karina and Visy Anna and Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough.
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| Item Type: | Conference or Workshop Item |
|---|---|
| Heading title: | Thematic session |
| Journal or Publication Title: | Wellmann International Scientific Conference |
| Date: | 2018 |
| ISBN: | 978-963-306-589-1 |
| Page Range: | p. 39 |
| Language: | English |
| Place of Publication: | Hódmezővásárhely |
| Event Title: | Wellmann International Scientific Conference (16.) |
| Event Type: | Conference |
| Event Location: | Hódmezővásárhely |
| Event Dates: | 2018 |
| Related URLs: | http://acta.bibl.u-szeged.hu/72954/ |
| Uncontrolled Keywords: | Élelmiszeripari technológia - előadáskivonat |
| Subjects: | 02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies |
| Date Deposited: | 2021. Jul. 14. 08:37 |
| Last Modified: | 2023. Feb. 22. 15:42 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/72992 |
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