I. Mizinchikova, M. Taleysnik, N. Scherbakova, E. Soldatova, T. Gerasimov
{"title":"Use of raw materials with an increased content of food fibers when receiving sugar cookies for children","authors":"I. Mizinchikova, M. Taleysnik, N. Scherbakova, E. Soldatova, T. Gerasimov","doi":"10.37443/2073-3569-2019-1-2-32-38","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":158467,"journal":{"name":"Baking in Russia","volume":"6 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Baking in Russia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37443/2073-3569-2019-1-2-32-38","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
