Results

The influence of ingredients on confectionery and pastry products quality through comparison between different experimental variants

2018-11-19

Stoican E.C., Cucu Ș. E., Moșoiu C.E., Pîrvu G., Stamate M., Stamate G., Belc N., 

https://www.scribd.com/document/395529146/ISB-INMA-TEH-Volume-Symposium-2018, pp. 1035-1040. Online: ISSN 2537–3773, ISSN-L 2344–4118