| Reference Type | Journal (article/letter/editorial) |
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| Title | Effect of red food bean flour on the rheological properties of pasta |
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| Journal | Vestnik MGTU |
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| Authors | Maradudin, M. S. | Author |
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| Simakova, I. V. | Author |
| Maradudin, A. M. | Author |
| Year | 2023 (September 29) | Volume | 26 |
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| Issue | 3 |
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| Publisher | FSEI HPE Murmansk State Technical University |
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| DOI | doi:10.21443/1560-9278-2023-26-3-257-263Search in ResearchGate |
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| Generate Citation Formats |
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| Mindat Ref. ID | 17183719 | Long-form Identifier | mindat:1:5:17183719:5 |
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| GUID | 0 |
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| Full Reference | Maradudin, M. S., Simakova, I. V., Maradudin, A. M. (2023) Effect of red food bean flour on the rheological properties of pasta. Vestnik MGTU, 26 (3) 257-263 doi:10.21443/1560-9278-2023-26-3-257-263 |
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| Plain Text | Maradudin, M. S., Simakova, I. V., Maradudin, A. M. (2023) Effect of red food bean flour on the rheological properties of pasta. Vestnik MGTU, 26 (3) 257-263 doi:10.21443/1560-9278-2023-26-3-257-263 |
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| In | (2023, September) Vestnik MGTU Vol. 26 (3) FSEI HPE Murmansk State Technical University |
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