%0 Journal Article
%T OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
%A Zhuravlev, A.A.
%A Lukina, S.I.
%A Ponomareva, E.I.
%A Roslyakova, K.E.
%K Flour made of wholemeal wheat, rusks, swelling capacity coefficient, central composite rotatable uniform planning, optimization
%J Foods and Raw Materials
%D 2017
%N 5
%P 7
%I Kemerovo State University