TY  JOUR
TI  Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
KW  Hippophaё rhamnoides L.
KW  dough
KW  sea buckthorn meal
KW  dry sea buckthorn extract
KW  rheological properties
KW  amylolytic activity
KW  mixolabogram
JO  Food Processing: Techniques and Technology
AU  Koneva, S.I.
AU  Zakharova, A.S.
AU  Meleshkina, L.E.
AU  Egorova, E.Y.
AU  Mashkova, I.A.
PY  2023
IS  53
PB  Kemerovo State University