Open AccessAssessment of technological properties of flour from different manufacturers and the quality of baked goods made of it
Author(s) -
Dmitry Vinogradov,
М В Евсенина,
Ekaterina Lupova
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 - 10.1088/1755-1315/1069/1/012029
Subject(s) - food science , quality (philosophy) , raw material , product (mathematics) , wheat flour , profitability index , mathematics , business , chemistry , philosophy , geometry , organic chemistry , epistemology , finance