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SECTION 8. THE TECHNOLOGY OF MINCED SEMI-FINISHED PRODUCTS FOR CULINARY FLOUR PRODUCTS USING PLANT RAW MATERIALS

SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI:10.30525/978-9934-26-328-6-8
M. P. Perepelytsia, Yu. M. Honchar
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8节。植物原料制食用面制品半成品碎工艺
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SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
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