Open AccessTHE USE OF SPROUTED WHEAT GRAINS IN PRODUCTION OF BREAD AND BAKERY PRODUCTS
Author(s) -
Наталья Владимировна Науменко,
Anastasia V. Paymulina,
Evgeniya V. Slobozhanina,
Kristina A. Poroshina
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/food180407
Subject(s) - food science , wheat flour , organoleptic , sprouting , rheology , mathematics , wheat bread , whole wheat , moisture , materials science , chemistry , horticulture , composite material , biology
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