SUBSTANTIATION OF THE MECHANISM OF INTERACTION BETWEEN BIOPOLYMERS OF RYE-AND-WHEAT FLOUR AND THE NANOPARTICLES OF THE MAGNETOFООD FOOD ADDITIVE IN ORDER TO IMPROVE MOISTURE-RETAINING CAPACITY OF DOUGH.

Autor:	Tsykhanovska, I., Evlash, V., Alexandrov, O., Lazarieva, T., Svidlo, K., Gontar, T., Yurchenko, L., Pavlotska, L.
Předmět:	BIOPOLYMERS NANOPARTICLES
Zdroj:	Eastern-European Journal of Enterprise Technologies; 2018, Vol. 92 Issue 11, p70-80, 11p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu