{"title":"COMPARATIVE ANALYSIS OF HIGH-QUALITY WHEAT FLOUR AND BAKERY MIXTURES AS RAW MATERIALS FOR BAKERY PRODUCTION","authors":"N. Naumova, I. Chanov, M. Syrvacheva","doi":"10.17217/2079-0333-2019-49-21-26","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":107323,"journal":{"name":"Bulletin оf Kamchatka State Technical University","volume":"16 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin оf Kamchatka State Technical University","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17217/2079-0333-2019-49-21-26","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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