Open AccessThe study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators
Author(s) -
В. В. Петриченко,
Е. И. Пономарева,
Mia Ivanov,
Elena Zubkova
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-1-165-168
Subject(s) - softening , food science , wheat flour , bread making , moisture , materials science , mathematics , composite material , chemistry