Proceedings of the Voronezh State University of Engineering Technologies
Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij

ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Proceedings of the Voronezh State University of Engineering Technologies

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Magomedov G.O., Lukina S.I., Sadygova M.K., Vavilova A.A. THE INFLUENCE OF RECIPE COMPONENTS ON QUALITY PARAMETERS OF AERATED DOUGH AND WHOLEGRAIN BREAD FROM CHICKPEA SEEDS. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(2):122-125. (In Russ.) https://doi.org/10.20914/2310-1202-2015-2-122-125

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Popov V.N.

About the Authors

G. O. Magomedov
Voronezh State University of Engineering Technologies
Russian Federation

Professor, Department of technology of bakery, confectionery, pasta and grain industries

S. I. Lukina
Voronezh State University of Engineering Technologies
Russian Federation

Assistant Professor, Department of technology of bakery, confectionery, pasta and grain industries

M. K. Sadygova
Voronezh State University of Engineering Technologies
Russian Federation

Doctoral, Department of technology of bakery, confectionery, pasta and grain industries

A. A. Vavilova
Voronezh State University of Engineering Technologies
Russian Federation

Student, Department of technology of bakery, confectionery, pasta and grain industries