Open AccessThe influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products
Author(s) -
Nadezhda Nikolaevna Filonova,
Ekaterina Marinina,
М.К. Садыгова,
A.V. Kondrashova
Publication year - 2022
Publication title -
novye tehnologii
Language(s) - English
Resource type - Journals
eISSN - 2713-0029
pISSN - 2072-0920
DOI - 10.47370/2072-0920-2022-18-2-87-98
Subject(s) - aroma , food science , odor , electronic nose , chemistry , organoleptic , fermentation , wheat flour , materials science , organic chemistry , nanotechnology