Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
- Pronina, Y.
- Kulazhanov, T.
- Nabiyeva, Z.
- Belozertseva, O.
- Burlyayeva, A.
- Cepeda, A.
- Askarbekov, E.
- Urazbekova, G.
- Bazylkhanova, E.
Revista:
Foods
ISSN: 2304-8158
Ano de publicación: 2023
Volume: 12
Número: 19
Tipo: Artigo
