%0 Journal Article
%T NEW TYPE OF YEASTED SPORGE DOUGH WITH USE OF SPROUTED WHEAT GRAIN
%A Safronova, T..
%A Evtukhova, O..
%A Makarova, M..
%K Rich yeasted dough, paste from sprouted wheat grain, accelerated fermentation, semi-finished product
%J Food Processing: Techniques and Technology
%D 2014
%N 33
%P 4
%I Kemerovo State University