Bulletin Samara State Agricultural Academy
ISSN 1997-3225 (Print)
ISSN 2782-4225 (Online)
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Author Details
Author Details
Krutyaeva, E V
Issue
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Title
File
No 4 (2014)
Articles
INFLUENCE OF IODINE-CONTAINING RAW MATERIALS AND ADDITIVES FOR THE QUALITY OF BREAD MADE FROM RYE FLOUR
(Rus)
No 4 (2012)
Articles
Influence of Amarant Flour for Iodine Contents in Formed Bread from the First Sort Wheat Flour
No 4 (2013)
Articles
FENUGREEK HAY SEEDS POWDER APPLICATION IN PRODUCTION OF BREAD FROM THE WHEAT BAKING FLOUR
(Rus)
No 4 (2011)
Articles
The Test Preparation Mass Influence for the Content of Iodine in Bread with the Addition of Iodized Proteins «Joddar» from Rye Flour and Mixture of Rye and Wheat Flour of the First Grade
No 4 (2010)
Articles
Using Iodine Containing Raw Material in Mixture Rye and Wheat Flour Bread Production.
No 4 (2006)
Articles
YODOOBESPEChENNOST': SOSTOYaNIE, ZADAChI, TsELI
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