Efficiency of sourdoughs of spontaneous fermentation from cereal flour in bakery technologies
The development of cycles of conducting spontaneous fermentation starters with non-traditional fermentation substrate - green buckwheat, oat, rice flour with modeling of recipes of bread products of various assortments: wheat, wheat-rye and gluten-free.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food technologies |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Larysa Mykhonik |
| Дата добавления | 18.12.2023 |
| Размер файла | 20,5 K |
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