Use of food broken fucus in bread manufacturing process from a mixture of rye and wheat flour | Использование фукуса пищевого дроблёного в технологии производства хлеба из смеси ржаной и пшеничной муки

2014

Tsyganova, T.B. | Semenkina, N.G., State Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation) | Babin, A.Yu. | Prosvirina, A.G. | Dimitrenko, Yu.V., Public corporation "Fazer"


书目信息
Baking in Russia
2 ISSN 2073-3569
页码
p. 23-35
其它主题
Analisis organoleptico; Ingredient; Propiedades fisicoquimicas; Federacion de rusia; Acidite; Federation de russie; Propriete physicochimique
语言
俄语

2015-02-15
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