Open AccessSTUDY OF THE INFLUENCE OF FOOD INGREDIENTS BASED ON DIHYDROQUERCETIN ON THE RHEOLOGICAL PROPERTIES OF THE BAKERY PRODUCT DOUGH
Author(s) -
Irina Kalinina,
Rinat Fatkullin,
Diana Ivanova,
Yoana KiselovaKaneva,
M. Drumeva
Publication year - 2019
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/food190103
Subject(s) - food science , rheology , ingredient , wheat flour , chemistry , food additive , materials science , composite material
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