STUDY OF THE INFLUENCE OF VARIOUS DIETARY FIBERS ON THE QUALITY OF WHEAT SEMI-FINISHED PRODUCTS AND FINISHED PRODUCTS

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Published
2024-12-19
DOI
https://doi.org/10.34660/inf.2019.16.36675
Primary Topic
Food Industry and Aquatic Biology
Type
article
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article

STUDY OF THE INFLUENCE OF VARIOUS DIETARY FIBERS ON THE QUALITY OF WHEAT SEMI-FINISHED PRODUCTS AND FINISHED PRODUCTS

M.K. Sadygova, M.V. Belova, A.V. Suraeva
Food Industry and Aquatic Biology
article

STUDY OF THE INFLUENCE OF VARIOUS DIETARY FIBERS ON THE QUALITY OF WHEAT SEMI-FINISHED PRODUCTS AND FINISHED PRODUCTS

M.K. Sadygova, M.V. Belova, A.V. Suraeva
article en

Abstract

No abstract available for this paper.
Yuri Gagarin State Technical University of Saratov (RU), Saratov State Agrarian University named after N.I .Vavilov (RU)
Russian Presidential Academy of National Economy and Public Administration
Zero hunger
Openalex Percentile: Top 72%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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STUDY OF THE INFLUENCE OF VARIOUS DIETARY FIBERS ON THE QUALITY OF WHEAT SEMI-FINISHED PRODUCTS AND FINISHED PRODUCTS — M.K. Sadygova, M.V. Belova, et al. · (2024) | TGRS Research Map | TGRS