AGRIS - International System for Agricultural Science and Technology

Influence of the broccoli cabbage powder on baking properties of wheat flour and rheological characteristics of dough | Влияние порошка из капусты брокколи на хлебопекарные свойства пшеничной муки и реологические характеристики теста

2019

Kryachko, T.I. | Malkina, V.D., Moscow State Univ. of Technology and Management (Russian Federation) | Zhirkova, E.V., The G.V. Plekhanov Russian Economic Univ., Moscow (Russian Federation) | Martirosyan, V.V. | Smirnova, S.A., Research and Development Inst. of Bakery Industry, Moscow (Russian Federation) | Slavyanskij, A.A., Moscow State Univ. of Technology and Management (Russian Federation)


Bibliographic information
Известия высших учебных заведений. Пищевая технология | News of institutes of higher education. Food technology
Issue 2-3 ISSN 0579-3009
Pagination
p. 31-35
Other Subjects
Pate de cuisson; Propriete rheologique; Federacion de rusia; Masa de panaderia; Broculi; Caracteristicas de la coccion; Federation de russie; Aptitude boulangere; Propiedades reologicas; Productos de panaderia; Farine de ble
Language
Russian
Note
Summaries (En, Ru)
3 tables
3 ill.
10 ref.

2020-04-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org