DISCRETE TECHNOLOGY OF RYE BREAD ON SOURCE

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dc.creatorAmanov, B. N.
dc.creatorAmonova, Z. M.
dc.date2023-01-17
dc.date.accessioned2023-08-21T13:04:50Z
dc.date.available2023-08-21T13:04:50Z
dc.descriptionRye bread was the staple food. For example, at the beginning of the twentieth century, more than 1-1.2 kg of rye bread per day. But during the twentieth century, the consumption of rye bread gradually decreased and already in years, the average person ate 650-700 g of bread per day, of which 450-500 g was rye. The area under winter rye began to be reduced, as this crop was less productive than winter wheat.en-US
dc.formatapplication/pdf
dc.identifierhttps://procedia.online/index.php/applied/article/view/318
dc.identifier.urihttp://dspace.umsida.ac.id/handle/123456789/23201
dc.languageeng
dc.publisherPROCEDIA PUBLISH GROUPen-US
dc.relationhttps://procedia.online/index.php/applied/article/view/318/284
dc.rightshttps://creativecommons.org/licenses/by/4.0en-US
dc.sourceProcedia of Theoretical and Applied Sciences ; Vol. 3 (2023): Procedia of Theoretical and Applied Sciences (2795-5621); 13-16en-US
dc.source2795-5621
dc.subjectrye breaden-US
dc.subjectdry sourdoughen-US
dc.subjectfast wayen-US
dc.titleDISCRETE TECHNOLOGY OF RYE BREAD ON SOURCEen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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