Efficiency of sourdoughs of spontaneous fermentation from cereal flour in bakery technologies
Analysis of the study of the effectiveness of the use of oat, buckwheat and rice leavens of spontaneous fermentation in the technology of bread products of various assortments. Development of discrete production and popularity of sourdough products.
| Рубрика | Кулинария и продукты питания |
| Предмет | Cooking |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Larysa Mykhonik |
| Дата добавления | 20.07.2024 |
| Размер файла | 23,8 K |
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