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April 25, 2024Agrarian scienceOpen Access

Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products

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НННаталья Владимировна НауменкоSouth Ural State UniversityACA. A. ChaplinaITMO UniversityPSP. V. Sysoeva

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Науменко et al. (2024) studied this question.

synapsesocial.com/papers/68e6dac2b6db6435876576b5https://doi.org/10.32634/0869-8155-2024-381-4-146-152
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