Open AccessPARTICLES SIZE OF FLOUR, MADE FROM SPROUTED GRAIN, AND THEIR IMPACT ON FLOUR’S TECHNOLOGICAL PROPERTIES AND QUALITY OF THE FINISHED PRODUCTS
Author(s) -
Наталья Владимировна Науменко,
Anastasia V. Paymulina,
M.T. Velyamov
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/food190105
Subject(s) - food science , wheat flour , whole wheat , meal , sprouting , whole grains , food products , materials science , fiber , mathematics , composite material , chemistry , horticulture , biology
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