%0 Journal Article
%T Properties of Starter Cultures Based on Non-Traditional Flours
%A Gur'ev, S.S.
%A Popov, V.S.
%K Lentil flour, green buckwheat flour, wheat flour, organoleptic parameters, acidity, reducing sugars, photocolorimetry, fermentation activity, bread sourdough, starter culture
%J Food Processing: Techniques and Technology
%D 2021
%N 51
%P 9
%I Kemerovo State University