Quality and consumer properties of bread baked from mixture...

BIO Web of Conferences 2020 Vol. 17

Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives

Dulova, E. V., Kiseleva, M. Yu., Nasyrova, Yu. G., Kuzmina, S., Prazdnichkova, N., Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R.
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Volume:
17
Year:
2020
Journal:
BIO Web of Conferences
DOI:
10.1051/bioconf/20201700045
File:
PDF, 298 KB
2020
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