Open AccessTHE USE OF PUMPKIN FLOUR IN THE PRODUCTION OF BISCUIT HALF-FINISHED PRODUCTS
Author(s) -
Анастасия Андреевна Рущиц
Publication year - 2015
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food150404
Subject(s) - food science , aroma , organoleptic , flavor , chemistry , pumpkin seed , wheat flour , mathematics