Open AccessSTUDY OF THE INFLUENCE OF FOOD INGREDIENTS BASED ON DIHYDROQUERCETIN ON THE RHEOLOGICAL PROPERTIES OF THE BAKERY PRODUCT DOUGH
Author(s) -
Ирина Валерьевна Калинина,
Rinat Fatkullin,
Диана Иванова,
Yoana Kiselova-Kaneva,
M. Todorova
Publication year - 2019
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/food190103
Subject(s) - food science , rheology , ingredient , wheat flour , chemistry , food additive , materials science , composite material