THE INFLUENCE OF THE COMPONENTS OF THE RECIPE ON THE AMINO ACID COMPOSITION OF FLOUR CULINARY PRODUCTS
24 10 3 30 (PAP) 1 1 PAP 2 3 1 PAP 1 14% (p<0.05) 1
Authors
- И.У. Кусова (ORCID: https://orcid.org/0000-0001-8489-8011)
- Anastasiya A. Moiseeva (ORCID: https://orcid.org/0000-0001-7048-2357)
- M.M. Dyshekova
- A.T. Vasyukova
- I.K. Vadovskiy
- A.V. Moshkin
Institutions
- Lomonosov Moscow State University (RU)
- Moscow State University (TJ)
- University of Technology and Management (IN)
Publication Details
- Published
- 2024-12-11
- DOI
- https://doi.org/10.34660/inf.2023.61.54.194
- Primary Topic
- Food Industry and Aquatic Biology
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Lomonosov Moscow State University