Обзорная информация. — М.: ЦНИИИТЭИ, 1988. — 26 с.Содержание:
Введение.
Современное состояние вопроса.
Влияние технологических факторов на изменение состояния воды в тесте и хлебе при его приготовлении и хранении.
Выводы и рекомендации.
Литература.
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Author(s): Юрчак В.Г., Берзина Н.И., Ройтер И.М.
Language: Russian
Commentary: 1806332
Tags: Пищевая промышленность;Пищевая химия;Биохимия зерна и хлебопродуктов