Quality of rye break flour and its foaming ability

Bibliographic Details
Published in:AIP Conference Proceedings, “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev
Main Authors: Kuznetsova, L., Burykina, M., Nutchina, M., Parakhina, O., Savkina, O.
Format: Conference Object
Language:unknown
Published: AIP Publishing 2022
Subjects:
Arctic
Online Access:http://dx.doi.org/10.1063/5.0100257
http://aip.scitation.org/doi/pdf/10.1063/5.0100257
id craippubl:10.1063/5.0100257
record_format openpolar
spelling craippubl:10.1063/5.0100257 2024-05-12T07:57:10+00:00 Quality of rye break flour and its foaming ability Kuznetsova, L. Burykina, M. Nutchina, M. Parakhina, O. Savkina, O. 2022 http://dx.doi.org/10.1063/5.0100257 http://aip.scitation.org/doi/pdf/10.1063/5.0100257 unknown AIP Publishing “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev AIP Conference Proceedings ISSN 0094-243X proceedings-article 2022 craippubl https://doi.org/10.1063/5.0100257 2024-04-18T06:44:31Z Conference Object Arctic AIP Publishing AIP Conference Proceedings, “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev 2528 040002
institution Open Polar
collection AIP Publishing
op_collection_id craippubl
language unknown
format Conference Object
author Kuznetsova, L.
Burykina, M.
Nutchina, M.
Parakhina, O.
Savkina, O.
spellingShingle Kuznetsova, L.
Burykina, M.
Nutchina, M.
Parakhina, O.
Savkina, O.
Quality of rye break flour and its foaming ability
author_facet Kuznetsova, L.
Burykina, M.
Nutchina, M.
Parakhina, O.
Savkina, O.
author_sort Kuznetsova, L.
title Quality of rye break flour and its foaming ability
title_short Quality of rye break flour and its foaming ability
title_full Quality of rye break flour and its foaming ability
title_fullStr Quality of rye break flour and its foaming ability
title_full_unstemmed Quality of rye break flour and its foaming ability
title_sort quality of rye break flour and its foaming ability
publisher AIP Publishing
publishDate 2022
url http://dx.doi.org/10.1063/5.0100257
http://aip.scitation.org/doi/pdf/10.1063/5.0100257
genre Arctic
genre_facet Arctic
op_source “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev
AIP Conference Proceedings
ISSN 0094-243X
op_doi https://doi.org/10.1063/5.0100257
container_title AIP Conference Proceedings, “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev
container_volume 2528
container_start_page 040002
_version_ 1798837557641871360

Similar Items