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pro vyhledávání: '"A. YU. Borovskii"'
Autor:
M. ZH. Sultanova, M. E. Kizatova, A. M. Omaralieva, KH. A. Abdrahmanov, A. YU. Borovskii, ZH. M. Chakanova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 69-73 (2021)
To achieve the necessary quality properties of the products of leguminous crops, along with the use of leguminous seeds flour, various processing tools are used: extrusion, micronization. Micronization of leguminous seeds changes their functional and
Externí odkaz:
https://doaj.org/article/491fe2a8e4224d838d0ec86242c9f8ce
