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1 Ergebnisse
1
TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED ..:
Dotsenko S.M
;
Bibik I.V
;
Kupchak D.V
...
http://fptt.ru/stories/archive/38/12.pdf. , 2015
Link:
https://doaj.org/article/2312d3b7901a40188ecda887699f5..
RT Journal T1
TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2312d3b7901a40188ecda887699f52e5&Exemplar=1&LAN=DE A1 Dotsenko S.M A1 Bibik I.V A1 Kupchak D.V A1 Obukhov E.B A1 Gryzlov V.М A1 Agafonov I.V PB Kemerovo State University YR 2015 K1 germ fraction K1 soybean seeds K1 flour K1 bread K1 flour confectionery K1 cakes K1 oatmeal cookies K1 chemical composition K1 vitamin e K1 specific foods K1 Food processing and manufacture K1 TP368-456 JF http://fptt.ru/stories/archive/38/12.pdf LK http://dx.doi.org/https://doaj.org/article/2312d3b7901a40188ecda887699f52e5 DO https://doaj.org/article/2312d3b7901a40188ecda887699f52e5 SF ELIB - SuUB Bremen
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