酶制剂对优质小麦粉产品烘焙特性的影响

{"title":"酶制剂对优质小麦粉产品烘焙特性的影响","authors":"А. В. Кудрявцева, Ю А Рыжков","doi":"10.26456/vtchem2023.3.12","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":24039,"journal":{"name":"Вестник Тверского государственного университета. Серия: Химия","volume":"19 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"ВЛИЯНИЕ ФЕРМЕНТНЫХ ПРЕПАРАТОВ НА ХЛЕБОПЕКАРНЫЕ СВОЙСТВА ИЗДЕЛИЙ ИЗ ПШЕНИЧНОЙ МУКИ ВЫСШЕГО СОРТА\",\"authors\":\"А. В. Кудрявцева, Ю А Рыжков\",\"doi\":\"10.26456/vtchem2023.3.12\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":24039,\"journal\":{\"name\":\"Вестник Тверского государственного университета. Серия: Химия\",\"volume\":\"19 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Вестник Тверского государственного университета. Серия: Химия\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.26456/vtchem2023.3.12\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Вестник Тверского государственного университета. Серия: Химия","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26456/vtchem2023.3.12","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}