TY  JOUR
TI  IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL
KW  Extruded wheat flour
KW  NMR relaxation
KW  water-holding capacity
JO  Food Processing: Techniques and Technology
AU  Balaeva, E.V.
AU  Kraus, S.V.
PY  2013
IS  30
PB  Kemerovo State University