Open AccessJUSTIFICATION OF THE USE OF BIRD CHERRY FLOUR IN PRODUCTION OF BAKERY PRODUCTS
Author(s) -
Елена Ивановна Щербакова
Publication year - 2016
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/food160113
Subject(s) - food science , recipe , organoleptic , wheat flour , mathematics , ascorbic acid , chemistry , control sample