Open AccessThe use of processed gourds products to improve properties of bakery products
Author(s) -
A. I. Belyaev,
A M Pugacheva,
E.S. Taranova,
N Yu Petrov,
M P Aksenov
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012007
Subject(s) - recipe , food science , raw material , mathematics , starter , chemistry , organic chemistry