Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology

dc.contributor.author	Skrypko, Anhelina
dc.contributor.author	Obolkina, Vera
dc.contributor.author	Kyianytsia, Svetlana
dc.date.accessioned	2018-10-17T08:00:40Z
dc.date.available	2018-10-17T08:00:40Z
dc.date.issued	2013
dc.description.abstract	The 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.identifier.citation	Skrypko, 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.uri	https://dspace.nuft.edu.ua/handle/123456789/28324
dc.language.iso	en	uk_UA
dc.subject	biscuit	uk_UA
dc.subject	flour	uk_UA
dc.subject	dough structural- mechanical	uk_UA
dc.subject	печиво	uk_UA
dc.subject	борошно	uk_UA
dc.subject	структурно-механічні властивості тіста	uk_UA
dc.subject	кафедра технології хлібопекарських і кондитерських виробів	uk_UA
dc.title	Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology	uk_UA
dc.type	Thesis	uk_UA

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