TY  JOUR
TI  ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS
KW  The Aroma Leaven dough sour
KW  directed cultivation
KW  inactive yeast
KW  bread
JO  Food Processing: Techniques and Technology
AU  Dorosh, A..
AU  Gregirchak, N..
PY  2015
IS  37
PB  Kemerovo State University