Výsledky vyhledávání - "M. S. Maradudin"

The effect of bean flour on the rheological properties of a tritikale flour based composite mixture based tritikale flour

Autor: I. V. Simakova, M. S. Maradudin

Publikováno v: IOP Conference Series: Earth and Environmental Science. 723:022072

In this research work, we have studied and compared the main parameters of the rheological state of dough made from triticale flour (a variety of the promising line by the FSBIS Agricultural Research Institute of the South-East), dough made from flou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7b2b5b58a912d187dc7c2790e454d561
https://doi.org/10.1088/1755-1315/723/2/022072

Zobrazit plný text záznamu

The bean flour effect on the rheological properties of the dough from a wheat flour based composite mixture

Autor: N. G. Kazydub, M. S. Maradudin, I. V. Simakova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 640:022033

Department of Food Technology, at Saratov State Vavilov Agrarian University, studied and compared the main parameters of the rheological state of the dough from whole grain wheat flour and straight white wheat flour, dough from white beans and red be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::23ca086148da644c524b5692e99dc953
https://doi.org/10.1088/1755-1315/640/2/022033

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání