Open AccessUse of innovative raw materials (quinoa, black cumin, sesame) and their impact on the properties of wheat bread
Author(s) -
Zh. Zamai,
Оксана Гуменюк,
Раїса Волкова,
O. Hrebtan,
S. Tsybulia,
Г. В. Пасов
Publication year - 2021
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2021-27-3-13
Subject(s) - raw material , whole wheat , food science , agronomy , environmental science , chemistry , biology , organic chemistry