Open AccessDevelopment of aerated confectionery products of high nutritional value using triticale flour
Author(s) -
Г. О. Магомедов,
Т. Н. Малютина,
А. И. Шапкарина,
Н. Ю. Сиротенко
Publication year - 2016
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2016-1-106-109
Subject(s) - triticale , food science , wheat flour , mathematics , recipe , chemistry , agronomy , biology