Evaluation of nutritional composition of raw material and rye baking products
statement of authorship
Anna Mihhalevski, Kristel Hälvin, Aleksandra Ošeka, Toomas Paalme
location of publication
[Tallinn]
publisher
year of publication
pages
p. 110-111
conference name, date
the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
conference location
Tallinn
subject term
ISSN
1406-2712
ISBN
978-9949-23-034-1
TTÜ department
language
inglise
Mihhalevski, A., Hälvin, K., Ošeka, A., Paalme, T. Evaluation of nutritional composition of raw material and rye baking products // Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010. [Tallinn] : TTÜ kirjastus, 2010. p. 110-111. (Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 17).