Work

Study of the quality of grain bread on the basis of a baking mixture with a high protein content

Year: 2020

Type: article

Source: Khleboproducty

DOI: 10.32462/0235-2508-2020-29-1-49-51

Authors: N.N. Alekhina, E.I. Ponomareva, A.S. Jeltikova, N.A. Golovina

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3003193270

FWCI: 0.154

Cites:

Cited by: 1

Related to: 10