Open AccessDetermining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises
Author(s) -
T. Lebedenko,
Вікторія Кожевнікова,
O. Kotuzaki,
Tamara Novichkova
Publication year - 2019
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 - 10.15587/1729-4061.2019.174289
Subject(s) - food science , raw material , yeast , fermentation , wine , microbiology and biotechnology , steamed bread , quality (philosophy) , business , biology , ecology , philosophy , genetics , epistemology