AGRIS - International System for Agricultural Science and Technology

Technological aspects of the use of flax flour for production of gerodietic purpose baked goods | Технологические аспекты использования льняной муки для создания хлебобулочных изделий геродиетического назначения

2014

Tyurina, O.E. | Shlelenko, L.A. | Kostyuchenko, M.N. | Tyurina, I.A., State Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation)


Bibliographic information
Baking in Russia
Issue 4 ISSN 2073-3569
Pagination
p. 29-31
Other Subjects
Pate de cuisson; Analisis organoleptico; Propriete rheologique; Propiedades fisicoquimicas; Nutrition des personnes agees; Composicion quimica; Nutricion geriatrica; Federacion de rusia; Qualite des aliments; Masa de panaderia; Federation de russie; Propriete physicochimique; Dosis de aplicacion; Propiedades reologicas; Productos de panaderia
Language
Russian

2015-05-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org