Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain [Electronic resource] / O. Samokhvalova, S. Oliinyk, G. Stepankova, O. Shydakova-Kameniuka //
Acta Innovations. - 2022. - Vol. 2022, Issue 45. - С. 62-71. - DOI 10.32933/ActaInnovations.45.6. Рубрики: Scopus
Доп. точки доступа: Samokhvalova, Olga Oliinyk, Svitlana Stepankova, Galyna Shydakova-Kameniuka, Olena , Переход по DOI