Zobrazeno 1 - 2
of 2
pro vyhledávání: '"E. M. Paskova"'
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 74-83 (2020)
The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profile
Externí odkaz:
https://doaj.org/article/d88bf99dcae648b0a1210e6ca5ccb6bb
Publikováno v:
Новые технологии, Vol 0, Iss 3, Pp 86-98 (2019)
The effect of a composite mixture of rice, corn and pumpkin flour on organoleptic and physical and chemical parameters of gluten-free cupcakes has been studied. The optimal ratio of the ingredients has been selected and the technology for preparing t
Externí odkaz:
https://doaj.org/article/9a53cd6ebe084d6284568dc991d48d48