Study of physical, chemical and microbiological characteristics of dought during storage. In: Inprovement of technology for doughts through application of gelatine and enzyme transglutaminase. Eds. Ladyka VI, Gurskij PV, Petrsevoj FV

Publikationsart
Bücher / Monografien
Titel
Study of physical, chemical and microbiological characteristics of dought during storage. In: Inprovement of technology for doughts through application of gelatine and enzyme transglutaminase. Eds. Ladyka VI, Gurskij PV, Petrsevoj FV
Band
2023
Herausgeber
DISA+, UDK 664.002.35: 613.29
Seiten
125-130
Veröffentlichungsdatum
27.03.2023
Zitation
Smetanska, I. (2023): Study of physical, chemical and microbiological characteristics of dought during storage. In: Inprovement of technology for doughts through application of gelatine and enzyme transglutaminase. Eds. Ladyka VI, Gurskij PV, Petrsevoj FV. 2023, S. 125-130.
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