Open AccessWays to improve the quality and nutritional value of rye bread
Author(s) -
З. Н. Молдакулова,
М. P. Baiysbayeva
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-3-52-58
Subject(s) - recipe , food science , husk , mathematics , wheat flour , raw material , rice flour , wheat bread , dietary fiber , chemistry , biology , botany , organic chemistry