Open AccessTRADITIONAL FERMENTED WHEAT: NUTRITIONAL QUALITY AND SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FERMENTED WHEAT FLOUR
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.2.4
Subject(s) - food science , fermentation , wheat flour , fermentation in food processing , microbiology and biotechnology , biology , mathematics , lactic acid , genetics , bacteria