Protein substances of oat bran and their influence on conformational transformations in dough and bread from wheat flour
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National University of Food Technologies
2022-12-01
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| Series: | Ukrainian Journal of Food Science |
| Online Access: | https://doi.org/10.24263/2310-1008-2022-10-2-6 |