STUDYING THE EFFECT OF SESAME FLOUR ON THE TECHNOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY.

Autor:	Bilyk, O., Bondarenko, Yu., Hryshchenko, A., Drobot, V., Kovbasa, V., Shutyuk, V.
Předmět:	COMMUNICABLE diseases BAKING
Zdroj:	Eastern-European Journal of Enterprise Technologies; 2018, Vol. 93 Issue 11, p6-16, 11p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu