Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Antimonova O. N."'
Publikováno v:
BIO Web of Conferences, Vol 17, p 00047 (2020)
The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a fi
Externí odkaz:
https://doaj.org/article/2766b3b9efb04f23a9604149aa201f02
Autor:
Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Volkova, A.V., Kazarina, A. V., Antimonova, O. N., Nikonorova, Yu. Yu., Atakova, E. A.
Publikováno v:
BIO Web of Conferences; 2020, Vol. 17, p1-6, 6p