Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/331| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Velickova, E. | en_US |
| dc.contributor.author | Winkelhausen, E. | en_US |
| dc.contributor.author | Kuzmanova, S. | en_US |
| dc.date.accessioned | 2018-09-17T08:39:19Z | - |
| dc.date.available | 2018-09-17T08:39:19Z | - |
| dc.date.issued | 2007 | - |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/331 | - |
| dc.title | Food properties of baked products containing xylitol and sorbitol | en_US |
| dc.type | Proceeding article | en_US |
| dc.relation.conference | 5th International Congress on food technology | en_US |
| item.fulltext | No Fulltext | - |
| item.grantfulltext | none | - |
| Appears in Collections: | Faculty of Technology and Metallurgy: Conference papers | |
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