水分活度对小麦粉性能的影响

{"title":"水分活度对小麦粉性能的影响","authors":"A. Marynin, Vasyl Pasichny, S. Litvynchuk, L. Khomichak, I. Kuznietsova, S. Vysotska","doi":"10.24263/2304-974x-2021-10-2-13","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence of water activity on the properties of wheat flour\",\"authors\":\"A. Marynin, Vasyl Pasichny, S. Litvynchuk, L. Khomichak, I. Kuznietsova, S. Vysotska\",\"doi\":\"10.24263/2304-974x-2021-10-2-13\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":23433,\"journal\":{\"name\":\"Ukrainian Food Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2021-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Ukrainian Food Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24263/2304-974x-2021-10-2-13\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2304-974x-2021-10-2-13","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}