Open AccessIntestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products
Author(s) -
Liudmyla Burchenko,
Olena Bilyk,
Yulia Bondarenko,
Inna Perederii,
Oksana Kochubei-Lytvynenko
Publication year - 2018
Publication title -
tehnologìčnij audit ta rezervi virobnictva
Language(s) - English
Resource type - Journals
eISSN - 2312-8372
pISSN - 2226-3780
DOI - 10.15587/2312-8372.2018.150602
Subject(s) - food science , chemistry , starch , fermentation , sprouting , taste , biological value , yeast , hydrolysis , horticulture , biology , biochemistry