Open AccessStudy of the Effect of cabbage juice (Brassica Oleracea), as a source of inhibition of microorganisms of the genus Bacillus in the preparation of whole grain wheat bread
Author(s) -
Liliya Alashbayeva,
Д. А. Шаншарова,
H. Luděk,
Makhamedkali Kenzhekhojayev,
N.V. Ivannikova
Publication year - 2020
Publication title -
international journal of engineering research and technology
Language(s) - English
Resource type - Journals
ISSN - 0974-3154
DOI - 10.37624/ijert/13.11.2020.3691-3698
Subject(s) - brassica oleracea , food science , microorganism , whole wheat , brassica , whole grains , biology , chemistry , botany , bacteria , genetics