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Information × Registration Number 2118U005655, Article popup.category Стаття Title Justification for use of two-component mixtures for cooking wheat bread (AI translated) popup.author Kalashnyk O.Barabolia O.Mykhailova O.Pisarenko S.Yudicheva O.Moroz S.Birta G.Tkachenko A.Kyrychenko O.Gniti N.Kalashnyk O.Barabolia O.Mykhailova O.Pisarenko S.Yudicheva O.Moroz S.Birta G.Tkachenko A.Kyrychenko O.Gniti N. popup.publication 01-01-2018 popup.source_user Київський національний університет будівництва і архітектури popup.source https://repositary.knuba.edu.ua/handle/987654321/6459 popup.publisher PC Technology Center Description To meet physiological needs in the diet, traditionally the main place is occupied by bread. The enterprises that produce bread offer a wide range of products that are distinguished by the use of a variety of raw materials to meet the various physiological needs of people, energy and nutritional value, flavor, weight, packaging, etc. popup.nrat_date 2026-04-20 Close
Article
Стаття
Justification for use of two-component mixtures for cooking wheat bread (AI translated)
Kalashnyk O.. Justification for use of two-component mixtures for cooking wheat bread (AI translated) : published. 2018-01-01; Київський національний університет будівництва і архітектури, 2118U005655
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Updated: 2026-04-27


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