Open AccessON THE USE OF BIRD CHERRY FLOUR IN THE PRODUCTION OF BISCUIT HALF-FINISHED PRODUCTS
Author(s) -
T.Yu. Fomina,
Ирина Валерьевна Калинина
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/food160307
Subject(s) - recipe , organoleptic , food science , wheat flour , mathematics , chemistry