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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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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Russo |
| 出版事項: |
Voronezh state university of engineering technologies
2016-04-01
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| シリーズ: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| 主題: | |
| オンライン･アクセス: | https://www.vestnik-vsuet.ru/vguit/article/view/851 |
| タグ: |
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