CHANGES IN STRUCTURAL UNITS IN DOUGH AND BREAD FROM WHEAT FLOUR WITH THE ADDITION OF PUMPKIN CELLULOSE IN COMBINATION WITH PHOSPHOLIPIDS.
| Autor: | Shevchenko, Anastasiia1 nastyusha8@ukr.net, Litvynchuk, Svitlana2, Drobot, Vira1 |
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| Zdroj: | EUREKA: Life Sciences. 2023, Issue 3, p34-43. 10p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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