Open AccessEffect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Author(s) -
Віра Іванівна Дробот,
Anastasia Semenova,
Jelyzaveta Smirnova,
Larisa Mykhonik
Publication year - 2014
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v3i1.176
Subject(s) - farinograph , food science , organoleptic , wheat flour , absorption of water , rheology , mathematics , population , chemistry , materials science , composite material , demography , sociology
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