Open AccessON THE USE OF AROMATIC RAW MATERIALS AS A SOURCE OF ANTIOXIDANTS IN THE RYE-WHEAT BREAD
Author(s) -
Nataliia Davydenko,
Olga Golub,
G.S Ulyanova
Publication year - 2021
Publication title -
xxi vek: itogi prošlogo i problemy nastoâŝego plûs
Language(s) - English
Resource type - Journals
ISSN - 2221-951X
DOI - 10.46548/21vek-2021-1054-0023
Subject(s) - raw material , food science , chemistry , organic chemistry