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SECTION 22. TECHNOLOGICAL ASPECTS OF USING FLOUR FROM EXTRUDED SUNFLOWER SEED KERNELS IN THE PRODUCTION OF RYE-WHEAT BREAD

SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI:10.30525/978-9934-26-328-6-22
I. Tsykhanovska, V. Evlash, T. Lazarieva
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节22。用挤压葵花籽面粉生产黑麦面包的技术问题
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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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