Open AccessEffect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar
Author(s) -
Kateryna Iorgachova,
О.В. Макарова,
Kateryna Khvostenko
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 - 10.15587/1729-4061.2018.143053
Subject(s) - sugar , food science , wheat flour , chemistry , materials science