PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS
Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is a major factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheat flour with specific characteristics. Differential approach t...
Guardat en:
| Autors principals: | , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Odesa National University of Technology
2022-03-01
|
| Col·lecció: | Zernovì Produkti ì Kombìkorma |
| Matèries: | |
| Accés en línia: | https://journals.onaft.edu.ua/index.php/gpmf/article/view/2230 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|