{"title":"The Use of Processing Aids to Control the Water-Binding Properties of Flour Mixtures from Buckwheat Flour","authors":"Maxim S. Okolelov","doi":"10.36107/hfb.2021.i3.s123","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"77 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Health, Food & Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36107/hfb.2021.i3.s123","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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