Влияние ферментной обработки зерна на содержание ароматообразующих веществ в хлебе из пшеничной муки
- DOI
- 10.24412/2311-6447-2024-4-145-152
- Published
- 2024
- Container
- Not recorded
- Publisher
- Технологии пищевой и перерабатывающей промышленности АПК – продукты здорового питания
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.24412/2311-6447-2024-4-145-152,
title = {Влияние ферментной обработки зерна на содержание ароматообразующих веществ в хлебе из пшеничной муки},
author = {В. В. Петриченко and Е. И. Пономарева and Н. Н. Алехина and С. И. Лукина and Л. А. Никитина},
year = {2024},
doi = {10.24412/2311-6447-2024-4-145-152},
url = {https://doi.org/10.24412/2311-6447-2024-4-145-152}
}RIS
TY - JOUR TI - Влияние ферментной обработки зерна на содержание ароматообразующих веществ в хлебе из пшеничной муки AU - В. В. Петриченко AU - Е. И. Пономарева AU - Н. Н. Алехина AU - С. И. Лукина AU - Л. А. Никитина PY - 2024 DO - 10.24412/2311-6447-2024-4-145-152 UR - https://doi.org/10.24412/2311-6447-2024-4-145-152 ER -
APA
Петриченко, В. В., Пономарева, Е. И., Алехина, Н. Н., Лукина, С. И., & Никитина, Л. А. (2024). Влияние ферментной обработки зерна на содержание ароматообразующих веществ в хлебе из пшеничной муки. https://doi.org/10.24412/2311-6447-2024-4-145-152
Source records
- datacite · retrieved 2026-09-26T14:20:50.144Z