Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/23396
Title: Development of complex acidulants and analysis of impact on biochemical processes in the dought
Authors: Silchuk, Tatiana
Zuiko (Kulinich), Vira
Keywords: прискорена технологія
ускоренная технология
accelerated technology
біохімічні процеси
биохимические процессы
biochemical propertie
житньо-пшеничний хліб
ржано-пшеничный хлеб
complex acidulants
кафедра готельно-ресторанної справи
кафедра технології ресторанної і аюрведичної продукції
Issue Date: 2016
Citation: Silchuk, T. Development of complex acidulants and analysis of impact on biochemical processes in the dought / T. Silchuk, V. Zuiko // Journal of Faculty of Food Engineering. – Romania, 2016. – Vol. XV, Is. 1. - Р. 67-70.
Abstract: There was analyzed influence of elaborated complex additives on biochemical processes in the dough and on bread quality. There was analyzed changes in balance of sugars in the dough with acidulants.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/23396
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