F. Khuzin, T. Yamashev, A. Kanarskiy, V. M. Gematdinova
{"title":"Comparison of quality indicators of bakery products baked by convection and electrocontact methods","authors":"F. Khuzin, T. Yamashev, A. Kanarskiy, V. M. Gematdinova","doi":"10.32462/0235-2508-2019-28-9-56-60","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"41 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2019-28-9-56-60","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}