Interesterification of a three-component fat blend for use in bread baking.

Autor:	Muslimov, Nurzhan Zh.1, Temirova, Indira Zh.1, Shaimerdenov, Zhumabek N.1, Sakenova, Bagila A.1, Dalabayev, Askhat B.1, Aldiyeva, Akmaral B.1, Zhunussova, Kuralay Z.1
Zdroj:	EurAsian Journal of Biosciences. Aug-Dec2020, Vol. 14 Issue 2, p4271-4279. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu