Open AccessUsing aquatic raw materials in the technology of flour culinary and confectionery products
Author(s) -
V Volchenko,
N Garelova,
G Dzhendetova,
A Uchaeva
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 - 10.1088/1755-1315/1052/1/012025
Subject(s) - recipe , food science , raw material , ingredient , sugar , fish <actinopterygii> , wheat flour , yeast , mathematics , chemistry , biology , fishery , organic chemistry , biochemistry