Open AccessStabilization of wheat bread’s quality with low baking properties
Author(s) -
Людмила Олеговна Коршенко
Publication year - 2014
Publication title -
on-line journal naukovedenie
Language(s) - English
Resource type - Journals
ISSN - 2223-5167
DOI - 10.15862/115tvn614
Subject(s) - quality (philosophy) , food science , agricultural engineering , business , chemistry , engineering , physics , quantum mechanics
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