Open AccessInfluence of working elements of various configurations on the process of yeast dough kneading
Author(s) -
Vitalii Rachok
Publication year - 2018
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2018-7-1-11
Subject(s) - yeast , process (computing) , food science , chemistry , environmental science , computer science , biochemistry , operating system