Open AccessON THE USE OF BIRD CHERRY FLOUR IN THE PRODUCTION OF BISCUIT HALF-FINISHED PRODUCTS
Author(s) -
Tatiana Yu. Fomina,
I.V. Kalinina
Publication year - 2016
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/food160307
Subject(s) - recipe , organoleptic , food science , wheat flour , mathematics , chemistry
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