Open AccessTHE USE OF SPROUTED WHEAT GRAINS IN PRODUCTION OF BREAD AND BAKERY PRODUCTS
Author(s) -
Н.В. Науменко,
А.В. Паймулина,
Е.В. Слобожанина,
К.А. Порошина,
Н.В. Науменко,
Anastasia V. Paymulina,
Е.В. Слобожанина,
К.А. Порошина
Publication year - 2018
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/food180407
Subject(s) - food science , wheat flour , organoleptic , sprouting , rheology , mathematics , wheat bread , whole wheat , moisture , materials science , chemistry , horticulture , composite material , biology