المؤلفون: Svetlana S. Kuzmina, Lyudmila A. Kozubaeva, Elena Yu. Egorova, Botakoz M. Kulushtayeva, Farida Kh. Smolnikova

المصدر: Техника и технология пищевых производств, Vol 51, Iss 4, Pp 819-831 (2021)

مصطلحات موضوعية: dough, acidity, ph, fermentation, yeast, budding, sea buckthorn, raspberry, aronia, rosehip, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://fptt.ru/upload/journals/fptt/63/17.pdf; https://doaj.org/toc/2074-9414; https://doaj.org/toc/2313-1748

URL الوصول: https://doaj.org/article/26837849be95450c859db417d1befd3d