%0 Journal Article
%T Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking
%A Magomedov, G.O.
%A Khvostov, A.A.
%A Zhuravlev, A.A.
%A Magomedov, M.G.
%A Taratukhin, A.S.
%A Plotnikova, I.V.
%K Bread, crumb, microwave, baking, porosity, quality
%J Food Processing: Techniques and Technology
%D 2022
%N 52
%P 12
%I Kemerovo State University