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Search results: 5 articles
Search string: micronized flakes
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Щербакова Н. А., Мистенева С. Ю., Руденко О. С., Кондратьев Н. Б., Баскаков А. В. | Effect of Oat-Based Ingredients on the Quality of Pastry Products | 51 | 4 | 2021 |
| 2 | Куропаткина О. В., Андреева А. А., Кирдяшкин В. В. | DEVELOPMENT OF TECHNOLOGY OF READY-TO-EAT WHEAT FLAKES | 33 | 2 | 2014 |
| 3 | Марьин В. А., Верещагин А. Л., Фомина И. Г. | CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES» | 30 | 3 | 2013 |
| 4 | Березовикова И. П., Влощинский П. Е. | THE BASIS FOR THE REGIMES OF MICRONIZATION OF WHOLEGRAINS WHEAT PRODUCTION | 22 | 3 | 2011 |
| 5 | Стабровская О. И., Морозова Е. В., Короткова О. Г., Романов А. С. | Research of influence of millet flakes on quality of bread from multicomponent mixes | 17 | 2 | 2010 |