{"title":"黑麦液体酵母发酵工艺研究及民族面包分体式生产方式工艺参数的确定","authors":"Alexander V. Akulich, T. D. Samuylenko","doi":"10.36107/hfb.2022.i4.s142","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"57 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation of the Fermentation Process of Liquid Rye Sourdough and Determination of Technological Parameters for the Discrete Mode of Production of National Types of Bread\",\"authors\":\"Alexander V. Akulich, T. D. Samuylenko\",\"doi\":\"10.36107/hfb.2022.i4.s142\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":374911,\"journal\":{\"name\":\"Health, Food & Biotechnology\",\"volume\":\"57 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Health, Food & Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36107/hfb.2022.i4.s142\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Health, Food & Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36107/hfb.2022.i4.s142","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Investigation of the Fermentation Process of Liquid Rye Sourdough and Determination of Technological Parameters for the Discrete Mode of Production of National Types of Bread