TY  JOUR
TI  OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
KW  Flour made of wholemeal wheat
KW  rusks
KW  swelling capacity coefficient
KW  central composite rotatable uniform planning
KW  optimization
JO  Foods and Raw Materials
AU  , ..
AU  , ..
AU  , ..
AU  , ..
PY  2017
IS  5
PB  Кемеровский государственный университет