%0 Journal Article
%T Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
%A Maslov, A.V.
%A Mingaleeva, Z.S.
%A Yamashev, T.A.
%A Starovoitova, O.V.
%K Bakery products, dough, plant raw materials, fortification, quality, gas formation,  gas-retaining ability, amylolytic activity, amylogram
%J Food Processing: Techniques and Technology
%D 2023
%N 53
%P 9
%I Kemerovo State University