Open AccessTechnology of bakery products from buckwheat flour, research of their quality and safety
Author(s) -
А. Б. Нурыш
Publication year - 2021
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2020-4-58-63
Subject(s) - organoleptic , food science , wheat flour , human health , mathematics , chemistry , medicine , environmental health