Open AccessTHE USE OF PUMPKIN FLOUR IN THE PRODUCTION OF BISCUIT HALF-FINISHED PRODUCTS
Author(s) -
Анастасия Андреевна Рущиц
Publication year - 2015
Publication title -
bulletin of the south ural state university series food and biotechnology
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
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