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SECTION 27. EFFECT OF XANTHAN ON THE DOUGH STRUCTURE AND ON THE QUALITY OF BREAD FROM SPROUTED WHEAT GRAIN

SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI:10.30525/978-9934-26-328-6-27
O. V. Samokhvalova, S. G. Oliinyk, G. Stepankova
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27节。黄原胶对发芽小麦面包面团结构及品质的影响
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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SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
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