%0 Journal Article
%T IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL
%A Balaeva, E.V.
%A Kraus, S.V.
%K Extruded wheat flour, NMR relaxation, water-holding capacity
%J Food Processing: Techniques and Technology
%D 2013
%N 30
%P 5
%I Kemerovo State University