%0 Journal Article
%T Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
%A Koneva, S.I.
%A Zakharova, A.S.
%A Meleshkina, L.E.
%A Egorova, E.Y.
%A Mashkova, I.A.
%K Hippophaё rhamnoides L., dough, sea buckthorn meal, dry sea buckthorn extract, rheological properties, amylolytic activity, mixolabogram
%J Food Processing: Techniques and Technology
%D 2023
%N 53
%P 11
%I Kemerovo State University