Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/8505
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dc.contributor.authorSilchuk, Tatiana-
dc.contributor.authorKovalenko, Anna-
dc.date.accessioned2013-06-27T06:00:54Z-
dc.date.available2013-06-27T06:00:54Z-
dc.date.issued2013-
dc.identifier.citationSilchuk, T. Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments / T. Silchuk, A. Kovalenko // Nauka i studia. – 2013. – № 10 (78). – P. 60-65.uk_UK
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/8505-
dc.description.abstractThe technological process of dough-making of rye flour on accelerated technology with using of "Ibis" integrated (complex) bakery improvers is investigated. The Influence of "Ibis" improvers on the process of accumulation of acids, structural and mechanical properties of dough and quality of bread is analysed.uk_UK
dc.language.isoenuk_UK
dc.subjectrye flouruk_UK
dc.subjectbreaduk_UK
dc.subjectenzymatic additivesuk_UK
dc.subjectржаная мукаuk_UK
dc.subjectхлебuk_UK
dc.subjectферментные препаратыuk_UK
dc.subjectжитнє борошноuk_UK
dc.subjectхлібuk_UK
dc.subjectферментні препаратиuk_UK
dc.subjectкафедра готельно-ресторанної справи-
dc.titleRye-wheat bread production with the use of the accelerated technologies at the restaurant establishmentsuk_UK
dc.typeArticleuk_UK
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