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Effect of bioactivated amaranth grain on the quality and amino acid composition of bread

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
Ukrainian Food Journal Pub Date : 2021-09-01 DOI:10.24263/2304-974x-2021-10-3-11
S. Mykolenko, Y. Hez, O. Pivovarov
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引用次数: 2
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生物活性苋粒对面包品质及氨基酸组成的影响
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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