The effect of vegetable protein concentrate "Protelon" on a baking properties of wheat flour | Влияние растительного белкового концентрата "Протелон" на хлебопекарные свойства пшеничной муки

2018

Smirnova, S.A. | Martirosyan, V.V., State Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation) | Khabibulina, N.V.


书目信息
Хлебопечение России | Baking in Russia
2 ISSN 2073-3569
页码
p. 33-37
其它主题
Qualite technologique; Pate de cuisson; Propriete rheologique; Concentrados de proteina; Proteinas vegetales; Federacion de rusia; Masa de panaderia; Panificacion; Federation de russie; Propiedades reologicas; Concentre de proteine; Farine de ble
语言
俄语
注释
Summaries (En, Ru)
5 tables
2 ill.
8 ref.

2018-11-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息,请联系 agris@fao.org