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- W3136705126 abstract "The article presents the technological properties of flour from germinated wheat grain dried in an IR dryer. Microbiological indicators were studied, changes in carbohydrate-amylase and proteinproteinase complexes in flour from germinated wheat grain were analyzed. It has been established that a partial replacement (up to 30%) of wheat flour with malt allows to obtain products with increased nutritional value and reduced calorie content." @default.
- W3136705126 created "2021-03-29" @default.
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- W3136705126 date "2020-02-28" @default.
- W3136705126 modified "2023-09-25" @default.
- W3136705126 title "STUDYING THE TECHNOLOGICAL PROPERTIES OF FLOUR FROM SPRINGED WHEAT GRAIN DRIED IN THE INFRASCAPE DRYER" @default.
- W3136705126 doi "https://doi.org/10.23947/interagro.2020.2.535-538" @default.
- W3136705126 hasPublicationYear "2020" @default.
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