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 |
