Open AccessThe influence of the enriching additives on the dough structure formation and baked muffins
Author(s) -
Ольга Володимирівна Самохвалова,
Катерина Рубенівна Касабова,
Світлана Георгіївна Олійник
Publication year - 2014
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2014.20024
Subject(s) - food science , pastry , bread making , materials science , chemistry