Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/28324
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dc.contributor.authorSkrypko, Anhelina-
dc.contributor.authorObolkina, Vera-
dc.contributor.authorKyianytsia, Svetlana-
dc.date.accessioned2018-10-17T08:00:40Z-
dc.date.available2018-10-17T08:00:40Z-
dc.date.issued2013-
dc.identifier.citationSkrypko, А. Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology / А. Skrypko, V. Obolkyna, S. Kyianytsia // The 8th Central Europen Congress on Food «Food Science for Well-being» 23-26 may 2016. – K. – 2013. – С. 169.uk_UA
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/28324-
dc.description.abstractThe consumer properties of pastry items depend on the quality of recipe components, their chemical composition and technological properties. The sprouted grains contain the entire set of ingredients necessary for a balanced diet: low molecular weight proteins, amino acids, carbohydrates, food fibers, minerals, vitamins.uk_UA
dc.language.isoenuk_UA
dc.subjectbiscuituk_UA
dc.subjectflouruk_UA
dc.subjectdough structural- mechanicaluk_UA
dc.subjectпечивоuk_UA
dc.subjectборошноuk_UA
dc.subjectструктурно-механічні властивості тістаuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.titleScientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technologyuk_UA
dc.typeThesisuk_UA
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