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The effect of vegetable protein concentrate "Protelon" on a baking properties of wheat flour | Влияние растительного белкового концентрата "Протелон" на хлебопекарные свойства пшеничной муки

2018

Smirnova, S.A. | Martirosyan, V.V., State Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation) | Khabibulina, N.V.


Bibliographic information
Хлебопечение России | Baking in Russia
Issue 2 ISSN 2073-3569
Pagination
p. 33-37
Other Subjects
Qualite technologique; Pate de cuisson; Propriete rheologique; Concentrados de proteina; Proteinas vegetales; Federacion de rusia; Masa de panaderia; Panificacion; Federation de russie; Propiedades reologicas; Concentre de proteine; Farine de ble
Language
Russian
Note
Summaries (En, Ru)
5 tables
2 ill.
8 ref.

2018-11-15
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