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Publikováno v:
BIO Web of Conferences, Vol 64, p 01011 (2023)
The paper reports the findings obtained in the study of the effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour. This technological solution is one of the promising and general
Externí odkaz:
https://doaj.org/article/7504644d061344c0922568338f079ac8
Publikováno v:
Voprosy kurortologii, fizioterapii, i lechebnoi fizicheskoi kultury [Vopr Kurortol Fizioter Lech Fiz Kult] 1988 Sep-Oct (5), pp. 49-50.