Assessment of rheological properties of dough and quality indicators of finished bakery products using water-ethanol extracts from far Eastern raw materials
{"title":"Assessment of rheological properties of dough and quality indicators of finished bakery products using water-ethanol extracts from far Eastern raw materials","authors":"E. S. Smertina","doi":"10.32462/0235-2508-2020-29-1-60-64","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"30 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2020-29-1-60-64","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
