%0 Journal Article
%T ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS
%A Dorosh, A..
%A Gregirchak, N..
%K The Aroma Leaven dough sour, directed cultivation, inactive yeast, bread
%J Food Processing: Techniques and Technology
%D 2015
%N 37
%P 5
%I Kemerovo State University