Open AccessThe effect of enzyme preparations with different direction action on rheological properties of wheat dough
Author(s) -
Т. Е. Лебеденко,
N. Sokolova,
Andriy Onischuk
Publication year - 2017
Publication title -
applied researches in technics, technologies and education
Language(s) - English
Resource type - Journals
eISSN - 1314-8796
pISSN - 1314-8788
DOI - 10.15547/artte.2017.04.009
Subject(s) - rheology , food science , action (physics) , chemistry , enzyme , materials science , biochemistry , composite material , physics , quantum mechanics