RETRACTED: Rheological properties of wheat dough with the addition of green buckwheat flour

Gur’ev Sergey, Ivanova Vera, Korovyansky Vyacheslav, Novichenko Alexander, Kostin Ilia

DOI: 10.1051/e3sconf/202342001010
Published: 2023
Container: E3S Web of Conferences
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1051/e3sconf/202342001010,
  title = {RETRACTED: Rheological properties of wheat dough with the addition of green buckwheat flour},
  author = {Gur’ev Sergey and Ivanova Vera and Korovyansky Vyacheslav and Novichenko Alexander and Kostin Ilia},
  year = {2023},
  journal = {E3S Web of Conferences},
  doi = {10.1051/e3sconf/202342001010},
  url = {https://doi.org/10.1051/e3sconf/202342001010}
}

RIS

TY  - JOUR
TI  - RETRACTED: Rheological properties of wheat dough with the addition of green buckwheat flour
AU  - Gur’ev Sergey
AU  - Ivanova Vera
AU  - Korovyansky Vyacheslav
AU  - Novichenko Alexander
AU  - Kostin Ilia
PY  - 2023
JO  - E3S Web of Conferences
DO  - 10.1051/e3sconf/202342001010
UR  - https://doi.org/10.1051/e3sconf/202342001010
ER  -

APA

Sergey, G., Vera, I., Vyacheslav, K., Alexander, N., & Ilia, K. (2023). RETRACTED: Rheological properties of wheat dough with the addition of green buckwheat flour. E3S Web of Conferences. https://doi.org/10.1051/e3sconf/202342001010

Source records

doaj · retrieved 2026-11-10T14:16:52.259Z