{"title":"远东原料水乙醇提取物对面团流变特性及烘焙成品质量指标的评价","authors":"E. S. Smertina","doi":"10.32462/0235-2508-2020-29-1-60-64","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"30 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Assessment of rheological properties of dough and quality indicators of finished bakery products using water-ethanol extracts from far Eastern raw materials\",\"authors\":\"E. S. Smertina\",\"doi\":\"10.32462/0235-2508-2020-29-1-60-64\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17839,\"journal\":{\"name\":\"Khleboproducty\",\"volume\":\"30 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Khleboproducty\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32462/0235-2508-2020-29-1-60-64\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2020-29-1-60-64","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Assessment of rheological properties of dough and quality indicators of finished bakery products using water-ethanol extracts from far Eastern raw materials