Open AccessEffect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits
Author(s) -
Fang Wang,
Valerii Sukmanov,
Jie Zeng
Publication year - 2021
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2021-10-4-4
Subject(s) - grinding , food science , microwave , quality (philosophy) , mathematics , materials science , chemistry , metallurgy , engineering , physics , telecommunications , quantum mechanics