TY  JOUR
TI  Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
KW  Bakery products
KW  dough
KW  plant raw materials
KW  fortification
KW  quality
KW  gas formation
KW   gas-retaining ability
KW  amylolytic activity
KW  amylogram
JO  Food Processing: Techniques and Technology
AU  Maslov, A.V.
AU  Mingaleeva, Z.S.
AU  Yamashev, T.A.
AU  Starovoitova, O.V.
PY  2023
IS  53
PB  Kemerovo State University