BIO Web of Conferences

Effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour

Marina Kostyuchenko, Natalia Kolotova, Irina Tyurina, Natalia Golubko and Olga Tyurina

BIO Web Conf., 64 (2023) 01011

Published online: 27 July 2023

DOI: 10.1051/bioconf/20236401011

Marina Kostyuchenko

Natalia Kolotova

Irina Tyurina

Natalia Golubko

Olga Tyurina

Articles written by ALL the selected authors (AND)

Articles written by ANY OF the selected authors (OR)