Open AccessThe rationale of moisture on wheat, enriched flour from oat bran
Author(s) -
Е. И. Пономарева,
С. И. Лукина,
В. В. Кустов,
Евгения Габелко
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-2-121-125
Subject(s) - food science , bran , biological value , organoleptic , wheat flour , dietary fibre , chemistry , raw material , mathematics , organic chemistry