Use of by-products of millet, amaranth and sorghum grains in bakery production.
| Autor: | Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Volkova, A.V., Kazarina, A. V., Antimonova, O. N., Nikonorova, Yu. Yu., Atakova, E. A. |
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| Zdroj: | BIO Web of Conferences; 2020, Vol. 17, p1-6, 6p |
| Databáze: | Complementary Index |
| Externí odkaz: |
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