Open AccessThe influence of grain mixtures on the quality and nutritional value of bread
Author(s) -
Zhuldyz Nurgozhina,
Д. А. Шаншарова,
G. A. Umirzakova,
Pernekul Maliktayeva,
Маdina Yakiyayeva
Publication year - 2022
Publication title -
potravinárstvo
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1767
Subject(s) - food science , jaggery , organoleptic , recipe , starter , raw material , wheat flour , mathematics , quality (philosophy) , wheat bread , microbiology and biotechnology , chemistry , biology , sugar , physics , organic chemistry , quantum mechanics