Open AccessStudying the effect of sesame flour on the technological properties of dough and bread quality
Author(s) -
Olena Bilyk,
Yulia Bondarenko,
Аnna Hryshchenko,
Віра Іванівна Дробот,
Volodymyr Kovbasa,
Vitaliy Shutyuk
Publication year - 2018
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 - 10.15587/1729-4061.2018.133233
Subject(s) - food science , wheat flour , chemistry , gluten , fermentation , polyunsaturated fatty acid , soy flour , fatty acid , biochemistry
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