M. Nosova, G. Dremucheva, M. Kostyuchenko, S. Smirnova
{"title":"多酶组成对优质小麦粉切片面包条变质程度的影响","authors":"M. Nosova, G. Dremucheva, M. Kostyuchenko, S. Smirnova","doi":"10.37443/2073-3569-2019-1-2-39-43","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":158467,"journal":{"name":"Baking in Russia","volume":"48 2-3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of multienzyme composition on the degree of staleness of sliced bread sticks made from premium wheat flour\",\"authors\":\"M. Nosova, G. Dremucheva, M. Kostyuchenko, S. Smirnova\",\"doi\":\"10.37443/2073-3569-2019-1-2-39-43\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":158467,\"journal\":{\"name\":\"Baking in Russia\",\"volume\":\"48 2-3 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Baking in Russia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.37443/2073-3569-2019-1-2-39-43\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Baking in Russia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37443/2073-3569-2019-1-2-39-43","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}