Report date: Nov 6,2024
Conflict count: 361874
Publisher: Federal State Autonomous Scientific Institution - Scientific Research Institute of the Bakery Indust
Title count: 1
Conflict count: 3


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Created: 2020-08-20 06:27:49
ConfID: 5642596
CauseID: 1476009173
OtherID: 1475999580
JT: Baking in Russia
MD: Chernykh,1,4,23,2019,The effect of the duration of storage of edible plant powders on the change of physical-chemical characteristics
DOI: 10.37443/2073-3569-2020-1-4-23-31(Journal) (5642596-N)
DOI: 10.37443/2073-3569-2019-1-4-23-31(Journal)
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Created: 2020-08-20 06:27:49
ConfID: 5642594
CauseID: 1476009173
OtherID: 1475999580
JT: Baking in Russia
MD: Lavrentieva,1,4,15,2019,Features of the technology of triticale flour bread with increased autolytic activity
DOI: 10.37443/2073-3569-2020-1-4-15-19(Journal) (5642594-N)
DOI: 10.37443/2073-3569-2019-1-4-15-19(Journal)
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Created: 2020-08-20 06:27:49
ConfID: 5642595
CauseID: 1476009173
OtherID: 1475999580
JT: Baking in Russia
MD: Burykina,1,4,20,2019,Influence of the falling number of wheat flour and technology of production on the sugar content in the butter bakery products
DOI: 10.37443/2073-3569-2020-1-4-20-22(Journal) (5642595-N)
DOI: 10.37443/2073-3569-2019-1-4-20-22(Journal)