Improvement of the technology of bakery products using the wholemeal spelt flour
Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN FR |
| Publicado: |
EDP Sciences
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/070aecd9cee0486dad7d4ecda3cf648d |
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