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Journal: FoodsVolume: 12Number: 3700
Article: Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
  • Authors:
  • Yuliya Pronina1,
  • Talgat Kulazhanov1 and
  • Zhanar Nabiyeva2
  • et al.
Link: https://www.mdpi.com/2304-8158/12/19/3700

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