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Scientific justification of the co-extruded foodstuffs preparing method
The article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional thermostable fillings based on vegetable and animal...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Almaty Technological University
2021-05-01
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| シリーズ: | Алматы технологиялық университетінің хабаршысы |
| 主題: | |
| オンライン･アクセス: | https://www.vestnik-atu.kz/jour/article/view/322 |
| タグ: |
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