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Research of the enzyme preparations of multienzyme compositions effect on the quality and degree of freshness preservation of bakery products made from wheat flour of the highest grade | Исследование влияния мультиэнзимных композиций ферментных препаратов на качество и степень сохранения свежести хлебобулочных изделий из пшеничной хлебопекарной муки высшего сорта

2018

Dremucheva, G.F. | Zueva, A.G. | Nosova, M.V. | Kostychenko M.N., Research and Development Inst. of Baking Industry, Moscow (Russian Federation)


Bibliographic information
Хлебопечение России | Baking in Russia
Issue 4 ISSN 2073-3569
Pagination
p. 30-33
Other Subjects
Propriete physicochimique; Preparacion enzimatica; Federacion de rusia; Coccion al horno; Federation de russie; Propiedades fisicoquimicas; Productos de panaderia; Preparation enzymatique
Language
Russian
Note
Summaries (En, Ru)
2 tables
3 ill.
5 ref.

2019-12-15
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