Open AccessUsing fish protein in innovative technologies of bakery and flour confectionery products
Author(s) -
Nataliya Yurievna Klyuchko,
Dariya Pozdnyakova,
I. R. Romazyaeva,
Екатерина Дмитриевна Ковалева
Publication year - 2022
Publication title -
vestnik astrahanskogo gosudarstvennogo tehničeskogo universiteta. seriâ: rybnoe hozâjstvo
Language(s) - English
Resource type - Journals
eISSN - 2309-978X
pISSN - 2073-5529
DOI - 10.24143/2073-5529-2022-3-98-105
Subject(s) - food science , raw material , fish <actinopterygii> , mathematics , taste , ingredient , chemistry , biology , fishery , organic chemistry