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pro vyhledávání: '"M. Zh. Chakanova"'
Autor:
M. B. Bekbolatova, D. A. Shaimerdenova, M. Zh. Chakanova, A. I. Iztaev, G. T. Sarbasova, D. M. Iskakova, A. A. Yesmambetov, A. A. Makhambetova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 128-138 (2022)
The article gives a general description of baking additives and improvers, types, purposes and technology of use. The indicators of quality and safety of baking additives are presented. Finely dispersed powders from cereals, leguminous crops and bran
Externí odkaz:
https://doaj.org/article/837b2465b98f45e1a736efe8212f9450
