Open AccessFormation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking
Author(s) -
Г. О. Магомедов,
А. А. Хвостов,
А. А. Журавлев,
М. Г. Магомедов,
Aleksei Taratukhin,
И. В. Плотникова
Publication year - 2022
Publication title -
tehnika i tehnologiâ piŝevyh proizvodstv
Language(s) - English
Resource type - Journals
eISSN - 2313-1748
pISSN - 2074-9414
DOI - 10.21603/2074-9414-2022-3-2375
Subject(s) - yeast , materials science , food science , porosity , composite material , chemistry , biochemistry