Open AccessThe technology of flour confectionery products special recognition for people, who are engaged in mental labor
Author(s) -
Marina Bykanova,
Ekaterina Kunitsіa,
O. A. Leonov
Publication year - 2017
Publication title -
vìsnik nacìonalʹnogo tehnìčnogo unìversitetu "hpì". novì rìšennâ v sučasnih tehnologìâh/vestnik nacionalʹnogo tehničeskogo universiteta "hpi". novye rešeniâ v sovremennyh tehnologiâh
Language(s) - English
Resource type - Journals
eISSN - 2413-4295
pISSN - 2079-5459
DOI - 10.20998/2413-4295.2017.53.08
Subject(s) - food science , organoleptic , vitamin , gluten , chemistry , barley flour , taste , mathematics , wheat flour , fortification , biochemistry