Open AccessOPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
Author(s) -
А. А. Журавлев,
С. И. Лукина,
Е. И. Пономарева,
K. E. Roslyakova
Publication year - 2017
Publication title -
foods and raw materials
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.212
H-Index - 8
eISSN - 2310-9599
pISSN - 2308-4057
DOI - 10.21179/2308-4057-2017-1-73-80
Subject(s) - food science , value (mathematics) , chemistry , microbiology and biotechnology , mathematics , biology , statistics