Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/23396
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dc.contributor.authorSilchuk, Tatiana-
dc.contributor.authorZuiko (Kulinich), Vira-
dc.date.accessioned2016-05-23T14:42:05Z-
dc.date.available2016-05-23T14:42:05Z-
dc.date.issued2016-
dc.identifier.citationSilchuk, 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.uk_UA
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/23396-
dc.description.abstractThere 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.uk_UA
dc.language.isoen_USuk_UA
dc.subjectприскорена технологіяuk_UA
dc.subjectускоренная технологияuk_UA
dc.subjectaccelerated technologyuk_UA
dc.subjectбіохімічні процесиuk_UA
dc.subjectбиохимические процессыuk_UA
dc.subjectbiochemical propertieuk_UA
dc.subjectжитньо-пшеничний хлібuk_UA
dc.subjectржано-пшеничный хлебuk_UA
dc.subjectcomplex acidulantsuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукції-
dc.titleDevelopment of complex acidulants and analysis of impact on biochemical processes in the doughtuk_UA
dc.typeArticleuk_UA
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