THE WAYS TO EXPAND THE RANGE OF YEAST-FREE BAKERY PRODUCTS
Defined organoleptic and physicochemical parameters quality non-yeasted bakery (physicochemical parameters, organoleptic .) Using the dough intensive technology.
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/292 |
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