Study of rheological properties of cakedough from a mixture of wheat and amaranth flour.
| Autor: | Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Rustemova, Ainash, Kydyraliev, Nurudin, Sadigova, Madina, Batyrbayeva, Nurgul |
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| Zdroj: | BIO Web of Conferences; 2020, Vol. 17, p1-4, 4p |
| Databáze: | Complementary Index |
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