Open AccessTHE WAYS OF AGJUSTING RAW MATERIAL PROPERTIES AND THE QUALITY OF BREAD MADE OF WHEAT FLOUR
Author(s) -
Наталья Владимировна Науменко,
Vladimir V. Khudyakov
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/food160309
Subject(s) - food science , raw material , fermentation , starch , volume (thermodynamics) , chemistry , water activity , water content , materials science , mathematics , physics , quantum mechanics , geotechnical engineering , organic chemistry , engineering
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