Development of gluten-free non-yeasted dough structure as factor of bread quality formation [Electronic resource] / Olga Shanina, I. Galyasnyj, T. Gavrish, Kateryna Dugina, Y. G. Sukhenko, V. Y. Sukhenko, N. Miedviedieva, M. Mushtruk, T. Rozbytska, N. M. Slobodyanyuk //
Potravinarstvo Slovak Journal of Food Sciences. - . - Vol. 13: Issue 1. - С. 971-983.. - DOI 10.5219/1201.
Рубрики:
Scopus

Додаткові точки доступу:










,
Переход по DOI