Open AccessOPTIMIZATION OF PUMPKIN FLOUR IN BREAD TECHNOLOGY
Author(s) -
Г.М. Господаренко
Publication year - 2022
Publication title -
vìsnik umansʹkogo nacìonalʹnogo unìversitetu sadìvnictva
Language(s) - English
Resource type - Journals
eISSN - 2310-0478
pISSN - 2310-046X
DOI - 10.31395/2310-0478-2022-1-82-88
Subject(s) - food science , volume (thermodynamics) , wheat flour , mathematics , bread making , dietary fiber , chemistry , quantum mechanics , physics