AGRIS - International System for Agricultural Science and Technology

Вторичная переработка хлебобулочных изделий в технологии производства ржаного хлеба на густой закваске | Bakery products in the technology of rye bread with thick sourdough

2015

Kuznetsova, L.I. | Usova, L.V. | Gavrilova, T.A., All-Russia Research and Development Inst. of Baking Industry, Moscow (Russian Federation) St. Petersburg Branch | Savkina, O.A. | Ternovskoj, G.V., St. Petersburg State National Reseach Univ. of Information Technology, Optical Design and Engineering (Russian Federation)


Bibliographic information
Baking in Russia
Issue 5 ISSN 2073-3569
Pagination
p. 18-20
Other Subjects
Propiedades organolepticas; Aptitude a la conservation; Sour doughs; Federacion de rusia; Panificacion; Aptitud para la conservacion; Propriete organoleptique; Federation de russie; Recyclage des dechets
Language
Russian

2016-06-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org