%0 Journal Article
%T The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes
%A Lewko, Piotr
%A Wójtowicz, Agnieszka
%A Kamiński, Daniel M.
%J Foods
%V 13
%N 18
%@ 2304-8158
%D 2024-09-18
%I Multidisciplinary Digital Publishing Institute
%~ DeepDyve