Open AccessTHE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD
Author(s) -
S. N. Yedygova,
З. Н. Хатко,
Z. R. Jolov
Publication year - 2022
Publication title -
novye tehnologii
Language(s) - English
Resource type - Journals
eISSN - 2713-0029
pISSN - 2072-0920
DOI - 10.47370/2072-0920-2022-18-3-36-43
Subject(s) - food science , recipe , raw material , organoleptic , wheat flour , pectin , mathematics , dietary fiber , microbiology and biotechnology , chemistry , biology , organic chemistry