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Improvement of the concentration and type of malt in flour-..:
Vasyukova Anna
;
Slavyanskiy Anatolij
;
Karpov Valerij
...
https://www.bio-conferences.org/articles/bioconf/pdf/2021/12/bioconf_ils21_02005.pdf. , 2021
Link:
https://doi.org/10.1051/bioconf/20214002005
RT Journal T1 <Title>Improvement of the concentration and type of malt in flour-based food</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:66d61e3ea7b641f2926afc4947a6b0c9&Exemplar=1&LAN=DE A1 Vasyukova Anna A1 Slavyanskiy Anatolij A1 Karpov Valerij A1 Moshkin Aleksandr A1 Strokova Anna A1 Boltenko Yuri PB EDP Sciences YR 2021 K1 malt K1 flour-based food K1 optimization of recipes K1 Microbiology K1 QR1-502 K1 Physiology K1 QP1-981 K1 Zoology K1 QL1-991 JF https://www.bio-conferences.org/articles/bioconf/pdf/2021/12/bioconf_ils21_02005.pdf LK http://dx.doi.org/https://doi.org/10.1051/bioconf/20214002005 DO https://doi.org/10.1051/bioconf/20214002005 SF ELIB - SuUB Bremen
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