Development of recipes flour confectionery products of functional purpose-Reference-Cited by-同舟云学术

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Development of recipes flour confectionery products of functional purpose

Published:2019 Issue:6 Volume: Page:40-43
ISSN:0235-2508
Container-title:Khleboproducty
language:
Short-container-title:Khleboproducty

Author:

Reznichenko I.Y., ,Chistyakov A.M.,Renzyaeva T.V.,Renzyaeva A.O., , ,

Publisher

LLC Publishing House Khleboproducty

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of cupcakes bioavailability and nutritional value;BIO Web of Conferences;2024

2. THE EFFECT OF EXTRUSION PROCESSING ON THE PROTEIN COMPLEX OF FLAXSEED CAKE;chemistry of plant raw material;2022-06-10

3. Scientific approach to the production of functional food ingredients based on unconventional plant materials;Proceedings of the Voronezh State University of Engineering Technologies;2020-09-18

4. Russian methodology for designing multicomponent foods in retrospect;Foods and Raw Materials;2020-02-26

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