AGRIS - Système international des sciences et technologies agricoles

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)


Informations bibliographiques
Известия высших учебных заведений. Пищевая технология | News of institutes of higher education. Food technology
Numéro 2-3 ISSN 0579-3009
Pagination
p. 31-35
D'autres materias
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
Langue
russe
Note
Summaries (En, Ru)
3 tables
3 ill.
10 ref.

2020-04-15
AGRIS AP
Fournisseur de données
Consulter Google Scholar
Si vous remarquez des informations incorrectes dans cette référence bibliographique, veuillez nous contacter à l'adresse agris@fao.org