Репозиторий АТУ

Method for Producing Bakery Products Using Phospholipid Concentrate of Safflower oil

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dc.contributor.author Altayuly, S.
dc.contributor.author Magomedov, G.O.
dc.contributor.author Ponomareva, E.I.
dc.contributor.author Iztaev, A.I.
dc.contributor.author Iskakova, G.K.
dc.contributor.author Baimagambetova, G.B.
dc.date.accessioned 2019-04-12T11:07:52Z
dc.date.available 2019-04-12T11:07:52Z
dc.date.issued 2015
dc.identifier.uri http://hdl.handle.net/123456789/1429
dc.description.abstract The article is devoted to the topic today, a healthy diet, to be more precise, it describes a method of removing moisture from the phospholipids emulsion safflower oils, and subsequent usage of phospholipids concentrate in the production of dietary bakery products whole grain and malted milk. ru_RU
dc.publisher ATU ru_RU
dc.relation.ispartofseries МНПК;
dc.subject Bakery products ru_RU
dc.subject Phospholipid concentrate ru_RU
dc.subject Oil ru_RU
dc.title Method for Producing Bakery Products Using Phospholipid Concentrate of Safflower oil ru_RU
dc.type Other ru_RU


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