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Features of the rheological properties of dough with sunflower and cedar flour

Promising directions of development of assortment of flour confectionery products are currently creating new combinations, more extraordinary and interesting, the reduction in calories, increase the nutritional value, development of formulations of functional products. As enriching additives in the...

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Main Authors: V. A. Gaysina, L. A. Kozubaeva, S. S. Kuzmina
格式: Artigo
語言:Russo
出版: Voronezh state university of engineering technologies 2016-04-01
叢編:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
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在線閱讀:https://www.vestnik-vsuet.ru/vguit/article/view/851
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