Study of the Effect of cabbage juice (Brassica Oleracea), as a source of inhibition of microorganisms of the genus Bacillus in the preparation of whole grain wheat bread-Reference-Cited by-同舟云学术

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Study of the Effect of cabbage juice (Brassica Oleracea), as a source of inhibition of microorganisms of the genus Bacillus in the preparation of whole grain wheat bread

Published:2020-11-30 Issue:11 Volume:13 Page:3691
ISSN:0974-3154
Container-title:International Journal of Engineering Research and Technology
language:
Short-container-title:

Author:

Alashbayeva L.Zh.,Shansharova D.A.,Luděk H.,Kenzhekhojayev M.D.,Ivannikova N.V.

Publisher

International Research Publication House

Subject

Artificial Intelligence,Computer Networks and Communications,Hardware and Architecture,General Engineering,Energy Engineering and Power Technology,General Chemical Engineering,Environmental Engineering,Software

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. TECHNOLOGY OF BAKERY PRODUCTS BY FUNCTIONAL DIRECTION;Bulletin of Shakarim University. Technical Sciences;2024-03-29

2. Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour;The Journal of Almaty Technological University;2022-12-23

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