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Cited article:

Sensory and physic-chemical properties of wheat bread prepared with apple pomace

Elvira A. Pyanikova, Anna E. Kovaleva, Maria A. Zaikina, Aleksey G. Belyaev

E3S Web Conf., 285 (2021) 05001

Published online: 2021-07-06

DOI: https://doi.org/10.1051/e3sconf/202128505001

This article has been cited by the following article(s):

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E3S Web of Conferences 548 02026 (2024)
https://doi.org/10.1051/e3sconf/202454802026

The use of non-traditional types of flour in the production of gluten-free butter cookies

Alexey Belyaev, Olga Shvets, Irina Belyaeva and I. Kovalev
E3S Web of Conferences 548 02018 (2024)
https://doi.org/10.1051/e3sconf/202454802018

The use of non-traditional meat stuffing in onigiri preparation

Alexey Belyaev, Galina Ryzhkova, Olga Shvets, et al.
E3S Web of Conferences 390 02033 (2023)
https://doi.org/10.1051/e3sconf/202339002033