Open AccessDEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS
Author(s) -
E.V. Nevskaya,
Д. М. Бородулин,
V. L. Potekha,
Andrey Aleksandrovich Nevskiy,
Б. А. Лобасенко,
M. T. Shulbaeva
Publication year - 2018
Publication title -
foods and raw materials
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.212
H-Index - 8
eISSN - 2310-9599
pISSN - 2308-4057
DOI - 10.21603/2308-4057-2018-1-99-109
Subject(s) - food science , business , microbiology and biotechnology , chemistry , biology