Development of low-protein mixtures for baking flour confectionery products for specialized purposes

E. M. Morgunova; Y. A. Sorokinа

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Morgunova E.M., Sorokinа Y.A. Development of low-protein mixtures for baking flour confectionery products for specialized purposes. Food Industry: Science and Technology. 2021;14(4):12-16. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-4(54)-12-16

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ISSN 2073-4794 (Print)

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Food Industry: Science and Technology

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