AGRIS - International System for Agricultural Science and Technology

Use of food broken fucus in bread manufacturing process from a mixture of rye and wheat flour | Использование фукуса пищевого дроблёного в технологии производства хлеба из смеси ржаной и пшеничной муки

2014

Tsyganova, T.B. | Semenkina, N.G., State Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation) | Babin, A.Yu. | Prosvirina, A.G. | Dimitrenko, Yu.V., Public corporation "Fazer"


Bibliographic information
Baking in Russia
Issue 2 ISSN 2073-3569
Pagination
p. 23-35
Other Subjects
Analisis organoleptico; Ingredient; Propiedades fisicoquimicas; Federacion de rusia; Acidite; Federation de russie; Propriete physicochimique
Language
Russian

2015-02-15
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