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Exploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique

机译：用加速技术探讨干蛋白 - 碳水化合物半成品的影响酵母面团的结构 - 力学性能

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Svitlana Popova; Alina Slashcheva; Radion Nykyforov; Yuri Korenets;
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1. SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS [J] . Taisa HONCHARENKO, Oksana TOPCHYI Food and Environment Safety . 2019,第4期

机译：选择组成蛋白 - 碳水化合物混合物的组分，提高切碎的半成品质量
2. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality [J] . de la Horra Ana E., Eugenia Steffolani Maria, Barrera Gabriela N., Food Technology and Biotechnology . 2015,第4期

机译：酵母发酵层压咸制品：面粉和面团的特性及其与产品技术质量的关系
3. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality [J] . de la Horra Ana E., Steffolani María Eugenia, Barrera Gabriela N., Food Technology and Biotechnology . 2015,第4期

机译：酵母发酵层压咸制品：面粉和面团的特性及其与产品技术质量的关系
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机译：将燕麦面粉包含在法律盐渍干面配方及其对面团和面条特性的影响
5. Effects of yeast-dried milk and spray-dried porcine plasma products on growth performance, immunity, and gastrointestinal health of nursing and nursery pigs. [D] . Tran, Huyen Thi Bich. 2013

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6. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality [O] . Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, 2015

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7. Structural and mechanical parameters of the dough semi-finished product for culinary flour products [O] . M. Perepelytsia 2021

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Exploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique

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