TY  JOUR
TI  NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
KW  Rich yeasted dough
KW  paste from sprouted wheat grain
KW  accelerated fermentation
KW  semi-finished product
JO  Food Processing: Techniques and Technology
AU  Safronova, T..
AU  Evtukhova, O..
AU  Makarova, M..
PY  2014
IS  33
PB  Kemerovo State University