Open AccessSTRUCTURAL AND MECHANICAL CHARACTERISTICS OF BREAD PRODUCTS WITH DIFFERENT CONTENTS OF AMARANT FLOUR
Author(s) -
S. Mykolenko,
E. Aliiev,
O. Aliieva,
D. Dolgih
Publication year - 2022
Publication title -
naukovo-tehnìčnij bûletenʹ ìnstitutu olìjnih kulʹtur uaan
Language(s) - English
Resource type - Journals
ISSN - 2078-7316
DOI - 10.36710/ioc-2022-32-13
Subject(s) - food science , chemistry