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Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives

E. V. Dulova, M. Yu. Kiseleva, Yu. G. Nasyrova, S. Kuzmina and N. Prazdnichkova

BIO Web Conf., 17 (2020) 00045

Published online: 28 February 2020

DOI: 10.1051/bioconf/20201700045

E. V. Dulova

M. Yu. Kiseleva

Yu. G. Nasyrova

S. Kuzmina

N. Prazdnichkova

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