Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour.
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| Title: | Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour. |
|---|---|
| Alternate Title: | Оцінка якості бісквіту зі зниженим вмістом сахарози з ячмінного солоду і пшеничного композитного борошна |
| Authors: | Jukić, Marko1 mjukic@ptfos.hr, Nakov, Gjore2, Komlenić, Daliborka Koceva1, Šumanovac, Franjo1, Koljđeraj, Antonio1, Lukinac, Jasmina1 |
| Source: | Ukrainian Food Journal. 2022, Vol. 11 Issue 1, p64-77. 14p. |
| Database: | Academic Search Ultimate |
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