The effect of the degree of starch damage on the rheological properties of wheat flour dough premium grade M54-28

N. S. Laptsenak; 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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Laptsenak N.S., Ivashkevich T.V. The effect of the degree of starch damage on the rheological properties of wheat flour dough premium grade M54-28. Food Industry: Science and Technology. 2024;17(4):53-59. (In Russ.)

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ISSN 2073-4794 (Print)

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