Open AccessExpansion of the assortment of yeast-free bakery products based on hop-chickpea sourdough culture
Publication year - 2020
Publication title -
orošaemoe zemledelie
Language(s) - English
Resource type - Journals
ISSN - 2618-8279
DOI - 10.35809/2618-8279-2020-3-11
Subject(s) - hop (telecommunications) , yeast , food science , business , biology , computer science , computer network , genetics