Open AccessUSING NON-TRADITIONAL TYPES OF VEGETABLE RAW MATERIALS IN TECHNOLOGY OF PRODUCING BAKED CONFECTIONERY AND PASTRY
Author(s) -
Наталья Владимировна Науменко,
Olga E. Shtanko,
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/food180301
Subject(s) - recipe , food science , aroma , flavour , raw material , pastry , mathematics , organoleptic , wheat flour , chemistry , organic chemistry
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