Open AccessThe study of lentil flour as a raw material for production of semismoked sausages
Author(s) -
У. Драчук,
Iryna Simonova,
B. Halukh,
І. Басараб,
И С Ромашко
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 - 10.15587/1729-4061.2018.148319
Subject(s) - sprouting , food science , raw material , corn flour , water activity , chemistry , wheat flour , biology , horticulture , water content , geotechnical engineering , organic chemistry , bran , engineering