Open AccessInfluence of technological factors on the physical and chemical properties of rye dough and the parameters of its fermentation
Author(s) -
N. Yu. Bykova,
V. Ya. Chernykh
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012026
Subject(s) - rheology , mixing (physics) , fermentation , food science , viscosity , titratable acid , chemistry , mathematics , materials science , composite material , physics , quantum mechanics