Методы Оценки Макаронных Качеств Зерна Пшеницы
Year: 2016
Type: article
Abstract: The article examines the analysis for forming factors of pasta quality. It contains information about the pasta technological properties of dependence at the indicators of grain and flour quality with quality control, correction, stabilization pasta properties on each stage of grain processing.
Authors: Medvedev, P.V., Fedotov, V.A.
Institution: Orenburg State University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2274284941