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ZENODO
Other literature type . 2024
License: CC BY
Data sources: ZENODO
ZENODO
Other literature type . 2024
License: CC BY
Data sources: Datacite
ZENODO
Other literature type . 2024
License: CC BY
Data sources: Datacite
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ROSEHIP IN BAKING AND ITS EFFECT ON THE BODY

descriptionPublicationkeyboard_double_arrow_right Other literature type 08 Jan 2024Publisher:Zenodo
Authors: Kozimovа, R.U.;

doi: 10.5281/zenodo.10469330 , 10.5281/zenodo.10469329

ROSEHIP IN BAKING AND ITS EFFECT ON THE BODY

Abstract

To improve the taste properties of bread, seeds of certain plants are used (cumin, poppy, anise, coriander, sea buckthorn fruits, etc.), which contain various biologically active substances and give bread a certain taste and aroma. Rosehip Rusa majbli is of particular interest as a raw material for improving taste qualities and a source of various biologically active substances. 

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    popularity
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    influence
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    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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