Open AccessProducts of whole grain processing and prospects of their use in production of flour confectionery
Author(s) -
S. Yu. Misteneva
Publication year - 2022
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2022-5-3-249-260
Subject(s) - recipe , food science , whole grains , raw material , product (mathematics) , composition (language) , taste , production (economics) , food processing , quality (philosophy) , business , mathematics , agricultural science , chemistry , environmental science , economics , linguistics , philosophy , geometry , organic chemistry , epistemology , macroeconomics