Open AccessInfluence of artichoke powder on microbiological and biochemical processes in the dough in the process of manufacturing bakery products
Author(s) -
A. E. Shevchenkо
Publication year - 2021
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2021-27-2-20
Subject(s) - food science , jerusalem artichoke , manufacturing process , process (computing) , chemistry , business , materials science , computer science , composite material , operating system