{"title":"Features of the technology of triticale flour bread with increased autolytic activity","authors":"N. Lavrentieva, L. Kuznetsova","doi":"10.37443/2073-3569-2020-1-4-15-19","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":158467,"journal":{"name":"Baking in Russia","volume":"43 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Baking in Russia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37443/2073-3569-2020-1-4-15-19","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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