THE EFFECT OF BETULIN NANOSUSPENSION ON THE QUALITY AND DURATION OF WHEAT BREAD STORAGE
Improving the quality of products, extending the period of preservation of its freshness - the main tasks of bakeries, which is especially important in a competitive struggle for the market.
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/157 |
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