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

1. Pronina, Y.
2. Kulazhanov, T.
3. Nabiyeva, Z.
4. Belozertseva, O.
5. Burlyayeva, A.
6. Cepeda, A.
7. Askarbekov, E.
8. Urazbekova, G.
9. Bazylkhanova, E.

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DOI: 10.3390/FOODS12193700 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus