Open AccessPRODUCTION OF YEAST-FREE BREAD MADE FROM WHOLE WHEAT FLOUR
Author(s) -
С. Алтайулы,
А.Ш. Елеусизов
Publication year - 2022
Publication title -
mechanics and technologies
Language(s) - English
Resource type - Journals
eISSN - 2959-7994
pISSN - 2308-9865
DOI - 10.55956/wbnz4051
Subject(s) - food science , wheat flour , yeast , whole wheat , wheat bread , production (economics) , wheat germ , bread making , microbiology and biotechnology , biology , biochemistry , economics , macroeconomics
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