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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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Autors principals: V. A. Gaysina, L. A. Kozubaeva, S. S. Kuzmina
Format: Artigo
Idioma:Russo
Publicat: Voronezh state university of engineering technologies 2016-04-01
Col·lecció:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
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Accés en línia:https://www.vestnik-vsuet.ru/vguit/article/view/851
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