TY  JOUR
TI  Properties of Starter Cultures Based on Non-Traditional Flours
KW  Lentil flour
KW  green buckwheat flour
KW  wheat flour
KW  organoleptic parameters
KW  acidity
KW  reducing sugars
KW  photocolorimetry
KW  fermentation activity
KW  bread sourdough
KW  starter culture
JO  Food Processing: Techniques and Technology
AU  Gur'ev, S.S.
AU  Popov, V.S.
PY  2021
IS  51
PB  Kemerovo State University