Effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour.
| Autor: | Kostyuchenko, Marina, Kolotova, Natalia, Tyurina, Irina, Golubko, Natalia, Tyurina, Olga |
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| Zdroj: | BIO Web of Conferences; 7/28/2023, Vol. 64, p1-8, 8p |
| Databáze: | Complementary Index |
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