{"title":"Protein substances of oat bran and their influence on conformational transformations in dough and bread from wheat flour","authors":"A. Shevchenko, S. Litvynchuk","doi":"10.24263/2310-1008-2022-10-2-6","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"74 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2310-1008-2022-10-2-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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