Technology of making bread with sourdough of spontaneous fermentation from a mixture of rye and wheat flour

Technology of making bread with sourdough of spontaneous fermentation from a mixture of rye and wheat flour

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Veröffentlicht in:International Conference on Food Science and Biotechnology (2021 : Jekaterinburg) International Conference on Food Science and Biotechnology (FSAB 2021)
1. Verfasser: Pankratyeva, N. (VerfasserIn)
Weitere Verfasser: Lesnikova, N. (VerfasserIn), Ponomarev, A. (VerfasserIn), Goncharova, N. (VerfasserIn)
Pages:2021
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Sprache:eng
Veröffentlicht: 2021
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