Zobrazeno 1 - 2
of 2
pro vyhledávání: '"N. A. Igoryanova"'
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 18-24 (2019)
A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch poly
Externí odkaz:
https://doaj.org/article/e9cfe25ba707481b9bf32690d23daa05
Publikováno v:
Food systems. 2:18-24
A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a220ed349132c8d6d1e8f0e6286bc3c
https://doi.org/10.21323/2618-9771-2019-2-4-18-24
https://doi.org/10.21323/2618-9771-2019-2-4-18-24