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Determination of the most significant causes of defects in rye-wheat bread "Darnitsky"

Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev Pub Date : 1900-01-01 DOI:10.26897/978-5-9675-1855-3-2021-258
S. Kuptsova
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Abstract

In the article discusses the most significant causes of defects in rye-wheat bread "Darnitsky", affecting on the quality and safety of the product.
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黑麦面包“Darnitsky”缺陷最主要原因的确定
本文讨论了黑麦面包“达尼茨基”缺陷的主要原因，影响了产品的质量和安全。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev
Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev
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