山药粉对小麦粉烘焙产品面团性质及品质因素的影响研究

{"title":"山药粉对小麦粉烘焙产品面团性质及品质因素的影响研究","authors":"V. Sagi, G. G. Yusupova, E. Nevskaya","doi":"10.32462/0235-2508-2019-28-1-49-52","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"50 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour\",\"authors\":\"V. Sagi, G. G. Yusupova, E. Nevskaya\",\"doi\":\"10.32462/0235-2508-2019-28-1-49-52\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17839,\"journal\":{\"name\":\"Khleboproducty\",\"volume\":\"50 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Khleboproducty\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32462/0235-2508-2019-28-1-49-52\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2019-28-1-49-52","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}