Flour confectionery products of increased nutritional value
Studies on design of scientific and technological documentation for new flour confectionary with increased nutritional value are conducted in North-East Agricultural Research Institute. High attention is paid to using of rye raw material (rye flour and malt) for full or partial substitution of wheat...
Na minha lista:
| Principais autores: | , |
|---|---|
| Format: | Artigo |
| Sprog: | Russo |
| Udgivet: |
Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
2017-10-01
|
| Serier: | Аграрная наука Евро-Северо-Востока |
| Fag: | |
| Online adgang: | https://www.agronauka-sv.ru/jour/article/view/154 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|