Open AccessINVESTIGATION OF WHEAT SOURDOUGH PREPARATION WITH USING OF STARTER LV1 FOR INCREASING OF SWEET DOUGH QUALITY
Author(s) -
Vira Yurchak,
T. Noshchenko,
Svetlana Palyvoda,
Тетяна Петрівна Голікова
Publication year - 2018
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2018-24-6-27
Subject(s) - starter , food science , quality (philosophy) , materials science , chemistry , physics , quantum mechanics