TY  JOUR
TI  Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking
KW  Bread
KW  crumb
KW  microwave
KW  baking
KW  porosity
KW  quality
JO  Food Processing: Techniques and Technology
AU  Magomedov, G.O.
AU  Khvostov, A.A.
AU  Zhuravlev, A.A.
AU  Magomedov, M.G.
AU  Taratukhin, A.S.
AU  Plotnikova, I.V.
PY  2022
IS  52
PB  Kemerovo State University