Open AccessInfluence of technological factors on the penetration degree of bakery products of special purpose
Author(s) -
Ольга Миколаївна Шаніна,
Yevhenii Zhukov,
Анна Владленівна Нурєєва
Publication year - 2016
Publication title -
technology audit and production reserves
Language(s) - English
Resource type - Journals
eISSN - 2312-8372
pISSN - 2226-3780
DOI - 10.15587/2312-8372.2016.65462
Subject(s) - food science , tissue transglutaminase , gluten , chemistry , penetration (warfare) , kefir , enzyme , mathematics , lactic acid , biology , biochemistry , operations research , bacteria , genetics
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