Characteristics of water in the dough for products of delayed baking
| dc.contributor.author | Petkova, O. | |
| dc.contributor.author | Verkhivker, Ya. | |
| dc.contributor.author | MyrŠ¾shnichenko, E. | |
| dc.date.accessioned | 2021-12-08T14:05:37Z | |
| dc.date.available | 2021-12-08T14:05:37Z | |
| dc.date.issued | 2021 | |
| dc.description | Petkova O. Characteristics of water in the dough for products of delayed baking / O. Petkova, Ya. Verkhivker, E. MyrŠ¾shnichenko // Š¢ŠµŃ Š½Š¾Š»Š¾Š³ŃŃ Ń Š°ŃŃŠ¾Š²ŠøŃ ŠæŃŠ¾Š“ŃŠŗŃŃŠ² Ń ŠŗŠ¾Š¼Š±ŃŠŗŠ¾ŃŠ¼ŃŠ² ā 2021 : Š·Š±. ŃŠµŠ· Š“Š¾Šæ. ŠŃŠ¶Š½Š°Ń. Š½Š°ŃŠŗ.-ŠæŃŠ°ŠŗŃ. ŠŗŠ¾Š½Ń., ŠŠ“ŠµŃŠ°, 21ā24 Š²ŠµŃŠµŃ. 2021 Ń. / ŠŠ“ŠµŃ. Š½Š°Ń. Š°ŠŗŠ°Š“. Ń Š°ŃŃ. ŃŠµŃ Š½Š¾Š»Š¾Š³ŃŠ¹ ; ŠæŃŠ“ Š·Š°Š³. ŃŠµŠ“. Š. Š. ŠŠ³Š¾ŃŠ¾Š²Š°. ā ŠŠ“ŠµŃŠ°, 2021. ā P. 47ā48. ā Ref.: 3 tit. | ru_RU |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/18959 | |
| dc.title | Characteristics of water in the dough for products of delayed baking | ru_RU |
| dc.type | Article | ru_RU |
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