Found: 3
Select item for more details and to access through your institution.
INFLUENCE OF MICROBIAL POLYSACCHARIDES ON THE FORMATION OF STRUCTURE OF PROTEIN-FREE AND GLUTEN-FREE FLOUR-BASED PRODUCTS.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2019, v. 102, n. 11, p. 23, doi. 10.15587/1729-4061.2019.184464
- By:
- Publication type:
- Article
STUDYING THE INFLUENCE OF MEATS FROM WHEAT AND OAT GERMS, AND ROSE HIPS, ON THE FORMATION OF QUALITY OF RYE-WHEAT DOUGH AND BREAD.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2020, v. 103, n. 11, p. 59, doi. 10.15587/1729-4061.2020.187944
- By:
- Publication type:
- Article
MANUFACTURING APPROACHES TO MAKING MUFFINS OF HIGH NUTRITIONAL VALUE.
- Published in:
- Technology Audit & Production Reserves, 2020, v. 6, n. 3(56), p. 47, doi. 10.15587/2706-5448.2020.221095
- By:
- Publication type:
- Article