Research of biotechnological properties of thermophilic sourdough using non-traditional raw materials components

T. D. Samuylenko

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

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ISSN 2073-4794 (Print)

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Samuylenko T.D. Research of biotechnological properties of thermophilic sourdough using non-traditional raw materials components. Food Industry: Science and Technology. 2023;16(3):27-35. (In Russ.)

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ISSN 2073-4794 (Print)

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