Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Sanzharovsckaya N.S."'
Publikováno v:
Техника и технология пищевых производств, Vol 40, Iss 1, Pp 5-10 (2016)
Development of new formulas and technologies of bakery and flour confectionery of high nutrition value is advantageous for the food industry. The increase of bakery product assortment is due to the use of additional raw materials, one of which is ric
Externí odkaz:
https://doaj.org/article/a3d470e82655420588c8aa9c21c0da07
