Influence of autolytic flour activity on volume of rye bakery products

N. S. Laptenok; T. V. Ivashkevich

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Laptenok N.S., Ivashkevich T.V. Influence of autolytic flour activity on volume of rye bakery products. Food Industry: Science and Technology. 2022;15(2):21-25. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-2(56)-21-25

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ISSN 2073-4794 (Print)

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Food Industry: Science and Technology

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