Water in bakery production technology products with delayed bakery | Verkhivker | Food systems

Food systems
Piŝevye sistemy

eng | рус

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

Preview

Food systems

Advanced search

Archives

Download this PDF file

For citation:

Verkhivker Y.G., Myroshnichenko E.M., Petkova O.V. Water in bakery production technology products with delayed bakery. Food systems. 2021;4(1):31-39. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-1-31-39

Views: 9

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

Popular articles

Editor-in-Chief

O. A. Kuznetsova

Article Tools

Finding References

Email this article (Login required)

Email the author (Login required)

About the Authors

Ya. G. Verkhivker
Odessa National Academy of Food Technologies
Russian Federation

Yakov G. Verkhivker — doctor of technical sciences, professor, Department of Bioengineering and Water.

65039, str. Kanatnaya, 112, Odessa

E. M. Myroshnichenko
Odessa National Academy of Food Technologies
Russian Federation

Elena M. Myroshnichenko — candidate of technical sciences, docent, Department of Bioengineering and Water.

65039, str. Kanatnaya, 112, Odessa

O. V. Petkova
Odessa National Academy of Food Technologies
Russian Federation

OlgaV. Petkova — graduate student, Department of Bioengineering and Water.

65039, str. Kanatnaya, 112, Odessa

Notifications