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pro vyhledávání: '"Anatoly А. Khvostov"'
Autor:
Gazibeg O. Magomedov, Anatoly А. Khvostov, Aleksey А. Zhuravlev, Magomed G. Magomedov, Aleksei S. Taratukhin, Inessa V. Plotnikova
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 426-438 (2022)
The development of the technology of whipped yeast-free bread made from whole wheat flour is an urgent task of baking. To implement this technology, it is necessary to properly manage the foaming process of whipped yeast-free dough while preserving t
Externí odkaz:
https://doaj.org/article/8273d99d8d984720b706aedf94799ce8
