Sándor Tömösközi

1 ta ish

Budapest University of Technology and Economics

1. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

   Blanka Bucsella, Ágnes Takács, Viktoria Vizer +2

   Maqola20152 iqtibos

   ABIABI:AkademIndex/2026.other.708747