Effect of domestic endo-xylanase enzyme preparation on the baking properties of wheat flour and the quality of bread | Влияние отечественного ферментного препарата с эндо-ксиланазной активностью на хлебопекарные свойства пшеничной муки и качество хлеба

2017

Dremucheva, G.F. | Nevskij, A.A. | Bessonova, N.G., Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation) | Tsurikova, N.V. | Velikoretskaya, I.A., All-Russia Research and Development Inst. of Food Biotechnology, Moscow (Russian Federation) | Sinitsyn, A.P., Lomonosov Moscow State Univ. (Russian Federation)


书目信息
Хлебопечение России | Baking in Russia
4 ISSN 2073-3569
页码
p. 35-38
其它主题
Propiedades organolepticas; Preparation enzymatique; Preparacion enzimatica; Federacion de rusia; Propriete organoleptique; Caracteristicas de la coccion; Federation de russie; Aptitude boulangere; Farine de ble
语言
俄语
注释
Summaries (En, Ru)
2 ill.
11 ref.

2018-04-15
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