Изучение химического состава нетрадиционных видов муки
Published • Oct 2, 2019
NobleIDNI8P08W19R72S98
Authors:,,
S. S. Gur'ev
E. E. Safonova
L. L. Malyshev
Abstract
Flour products are one of the most consumed products. Increasing the nutritional and biological value offlour products is one of the priority areas in the flour and bakery industry.
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