Open AccessDIRECT EFFECT FOOD INGREDIENTS IN BAKERY PRODUCTS TECHNOLOGY
Author(s) -
Anastasiya V. Paimulina,
Irina Kaļiņina,
Наталья Владимировна Науменко,
Irina Potoroko
Publication year - 2018
Publication title -
bulletin of the south ural state university series food and biotechnology
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food180303
Subject(s) - food science , wheat bread , shelf life , flavour , bread making , wheat flour , chemistry , organoleptic , aroma , leavening agent , rheology , materials science , fermentation , composite material
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