Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of ryew heat dough and bread-Reference-Cited by-同舟云学术

Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of ryew heat dough and bread

Published:2020-02-29 Issue:11 (103) Volume:1 Page:59-65
ISSN:1729-4061
Container-title:Eastern-European Journal of Enterprise Technologies
language:
Short-container-title:EEJET

Author:

Oliinyk Svitlana^ORCID,Samokhvalova Olga^ORCID,Lapitska Nadegda^ORCID,Kucheruk Zinoviya^ORCID

Publisher

Private Company Technology Center

Subject

Applied Mathematics,Electrical and Electronic Engineering,Management of Technology and Innovation,Industrial and Manufacturing Engineering,Computer Science Applications,Mechanical Engineering,Energy Engineering and Power Technology,Control and Systems Engineering

Reference28 articles.

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1. Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health;Applied Sciences;2023-10-13

2. Effect of rosehip flour on the properties of wheat dough and bread;Ukrainian Food Journal;2022-12

3. The determination of bread dough readiness during kneading of wheat flour: A review of the available methods;Journal of Food Engineering;2021-11