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Animal protein and enzumes - effective dough and bread improves
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| dc.contributor.author | Shanina, O. | |
| dc.contributor.author | Domahina, M. | |
| dc.contributor.author | Lobacheva, N. | |
| dc.contributor.author | Шаніна О. | |
| dc.contributor.author | Домахіна М. | |
| dc.contributor.author | Лобачова Н. | |
| dc.date.accessioned | 2015-03-02T13:10:39Z | |
| dc.date.available | 2015-03-02T13:10:39Z | |
| dc.date.issued | 2013 | |
| dc.identifier.citation | Shanina O. Animal protein and enzumes - effective dough and bread improves [Електронний ресурс] / О.Shanina, М. Domahina, N. Lobacheva. - 2013. – Режим доступу: http://www.aocs.org/archives/am2013/showarea. – Заголовок с экрану | uk_UK |
| dc.identifier.uri | http://repo.sau.sumy.ua/handle/123456789/2148 | |
| dc.description | Важнейшей задачей для хлебобулочных предприятий в рыночных условиях является производство хлебобулочных изделий с лучшими параметрами качества. | uk_UK |
| dc.description.abstract | The most important task for bakery enterprises in market environment is production of bakery products with the best quality parameters. | uk_UK |
| dc.language.iso | other | uk_UK |
| dc.subject | bakery products | uk_UK |
| dc.subject | market environment | uk_UK |
| dc.subject | хлебобулочные изделия | uk_UK |
| dc.subject | рыночная среда | uk_UK |
| dc.title | Animal protein and enzumes - effective dough and bread improves | uk_UK |
| dc.type | Other | uk_UK |
