Table of Contents Table of Contents
Previous Page  9 / 90 Next Page
Information
Show Menu
Previous Page 9 / 90 Next Page
Page Background

Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 4, 2016

9

9.

Koryachkina

S.Ya.

, Osipova G.A. Khmeleva E.V.

Sovershenstvovanie tekhnologii khlebobulochnykh, konditerskikh

i makaronnykh izdelii funktsional'nogo naznacheniya

[Perfection of technologies of bakery, confectionery and pasta

functionality]. Orel, Gosuniversitet–UNPK Publ., 2012, 261 p.

10.

Leonova S.A. Izmeneniya fermentativnoi aktivnosti zerna pshenitsy pri ego pererabotke [Changes in enzyme activity

of wheat when processing].

Bakery products

. 2013, no. 10, pp. 48–51.

11.

Meledina T.V., Prokhorchik I.P., Kuznetsova L.I.

Biokhimicheskie protsessy pri proizvodstve soloda

[Biochemical

processes in the production of malt]. St. Petersburg, ITMO University Publ., 2013, 89 p.

12.

Pashchenko L.P., Zharkova I.M.

Tekhnologiya khlebopekarnogo proizvodstva

[The technology of baking

production]. St. Petersburg, Lan' Publ., 2014, 273 p.

13.

Pashuk Z.N., Apet T.K., Apet I.I.

Tekhnologiya proizvodstva khlebobulochnykh izdelii

[Bakery production

technology]. St. Petersburg, Giord Publ., 2011, 400 p.

14.

Koryachkina

S.Ya.

, Berezina N.A., Goncharov Yu.V.

Innovatsionnye tekhnologii khlebobulochnykh, makaronnykh

i konditerskikh izdelii

[Innovative technologies bakery, pasta and confectionery]. Orel, Gosuniversitet–UNPK Publ.,

2011, 264 p.

15.

Khlebopekarnye svoistva pshenichnoi muki [Baking properties of flour].

In total about technology of bakery

products

URL:

http://hleb-produkt.ru/hlebobulochnye-izdeliya/403-hlebopekarnye-svoystva-pshenichnoy-muki.html

(Accessed 06.10.2016).

Статья поступила в редакцию 19.10.2016

Электронная Научная СельскоХозяйственная Библиотека