INFLUENCE OF CARROT MASH ON BREAD QUALITY, PROPERTIES OF DOUGH AND ITS COMPONENTS

被引：0
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作者：
KORYACHKINA, SY
BARANOV, VS
SHAKIROVA, RZ
机构：
来源：
IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA | 1984年 / 04期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：31 / 34
页数：4
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