Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives.
| Autor: | Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Dulova, E. V., Kiseleva, M. Yu., Nasyrova, Yu. G., Kuzmina, S., Prazdnichkova, N. |
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| Zdroj: | BIO Web of Conferences; 2020, Vol. 17, p1-5, 5p |
| Databáze: | Complementary Index |
| Externí odkaz: |
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