%0 Journal Article
%T Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products
%A Pogorelov, A.G.
%A Panait, A.I.
%A Kuznetsov, A.L.
%A Molchanova, E.N.
%A Suvorov, O.A.
%A Ipatova, L.G.
%K Water, electrical activation, gluten, dough, bread, anolyte, catholyte
%J Food Processing: Techniques and Technology
%D 2022
%N 52
%P 11
%I Kemerovo State University