Formation of Wheat Bread Quality with the Addition of Pumpkin Puree

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Publication Details

Journal
Collected Works of Uman National University of Horticulture
Published
2025-01-01
DOI
https://doi.org/10.32782/2415-8240-2025-106-1-262-280
Primary Topic
Food Industry and Aquatic Biology
Type
article
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article

Formation of Wheat Bread Quality with the Addition of Pumpkin Puree

V. V. Novikov, V. V. Zheleznа, V. V. Liubych
Collected Works of Uman National University of Horticulture
Food Industry and Aquatic Biology
article

Formation of Wheat Bread Quality with the Addition of Pumpkin Puree

V. V. Novikov, V. V. Zheleznа, V. V. Liubych
article en

Abstract

No abstract available for this paper.
Collected Works of Uman National University of HorticultureVol. 1(106)
Zero hunger
Openalex Percentile: Top 82%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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Formation of Wheat Bread Quality with the Addition of Pumpkin Puree — V. V. Novikov, V. V. Zheleznа, et al. · Collected Works of Uman National University of Horticulture (2025) | TGRS Research Map | TGRS