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IMPROVEMENT OF WHEAT BREAD TECHNOLOGY ENRICHED WITH NONCONVENTIONAL PLANT INGREDIENTS

Ya. Yevchuk, Vitalii Liubych

DOI https://doi.org/10.33249/2663-2144-2019-78-5-58-67

Yevchuk, Ya., & Liubych, V. (2019). IMPROVEMENT OF WHEAT BREAD TECHNOLOGY ENRICHED WITH NONCONVENTIONAL PLANT INGREDIENTS. Scientific Horizons, 22(5), 58-67. https://doi.org/10.33249/2663-2144-2019-78-5-58-67

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APPLICATION OF RAW MATERIALS IN THE TECHNOLOGY OF BREAD

Ya. Yevchuk

Yevchuk, Ya. (2017). APPLICATION OF RAW MATERIALS IN THE TECHNOLOGY OF BREAD. Scientific Horizons, 20(1), 211-221.

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