ИССЛЕДОВАНИЯ ВЛИЯНИЯ РАСТИТЕЛЬНЫХ КОМПОНЕНТОВ НА СОСТОЯНИЕ БЕЛКОВО-ПРОТЕИНАЗНОГО КОМПЛЕКСА ПШЕНИЧНОЙ МУКИ
A Slasheva, S Popova - Modern engineering and innovative …, 2018 - moderntechno.de
It was proved the prospects of accelerating the technology of yeast dough by using dry
potato additives investigated the effect of the concentration of dry potato additives on protein
complexes of different varieties of wheat flour. The effect of the conc
potato additives investigated the effect of the concentration of dry potato additives on protein
complexes of different varieties of wheat flour. The effect of the conc
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