Open AccessINFLUENCE OF RAW COMPONENTS ON RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF BAKERY PRODUCTS
Author(s) -
Наталья Владимировна Науменко,
Ekaterina A. Ashmarina
Publication year - 2018
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/food180107
Subject(s) - food science , organoleptic , wheat flour , raw material , chemistry , laminaria , control sample , rheology , iodine , materials science , botany , biology , organic chemistry , composite material , algae
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