STUDYING THE INFLUENCE OF MEATS FROM WHEAT AND OAT GERMS, AND ROSE HIPS, ON THE FORMATION OF QUALITY OF RYE-WHEAT DOUGH AND BREAD.

Autor:	Oliinyk, S., Samokhvalova, O., Lapitska, N., Kucheruk, Z.
Předmět:	WHEAT germ DOUGH BREAD ROSES MEAT WHEAT OATS
Zdroj:	Eastern-European Journal of Enterprise Technologies; 2020, Vol. 103 Issue 11, p59-65, 7p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu