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THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS.
- Published in:
- Grain Products & Mixed Fodder's, 2022, v. 22, n. 4, p. 7, doi. 10.15673/gpmf.v22i4.2531
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- Article
REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS.
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- Grain Products & Mixed Fodder's, 2021, v. 21, n. 3, p. 12, doi. 10.15673/gpmf.v21i3.2229
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- Article
RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR.
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- Grain Products & Mixed Fodder's, 2019, v. 19, n. 4, p. 17
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- Article
INVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR.
- Published in:
- Food Science & Technology (2073-8684), 2021, v. 15, n. 4, p. 87, doi. 10.15673/fst.v15i4.2258
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- Article
SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 102, doi. 10.15673/fst.v14i3.1785
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- Article
INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT.
- Published in:
- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 26, doi. 10.15673/fst.v13i3.1474
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- Article