Using of germinated seeds and grains in the technology of functional biscuits

dc.contributor.author	Yasinska, Iryna
dc.contributor.author	Ivanova, Victoria
dc.date.accessioned	2019-04-22T14:16:20Z
dc.date.available	2019-04-22T14:16:20Z
dc.date.issued	2018
dc.description.abstract	Studies have shown that the use of supplements from germinated seeds allows not only increasing the nutritional value of traditional products, but also to gives them new flavoring shades. In high-fat foods recipes, the use of such supplements is an effective method for preventing fat oxidation due to the high content of antioxidants.	uk_UA
dc.identifier.citation	Yasinska, I. Using of germinated seeds and grains in the technology of functional biscuits / I. Yasinska, V. Ivanova // Proceedings of the 8th International conference on the quality and safety in food production chain, 20-21 June, 2018. – Wrocław, 2018. – Р. 76–77.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/29088
dc.language.iso	en	uk_UA
dc.subject	кафедра технології оздоровчих продуктів	uk_UA
dc.subject	germination	uk_UA
dc.subject	funcional biscuits	uk_UA
dc.subject	пророщування	uk_UA
dc.subject	печиво функціонального призначення	uk_UA
dc.title	Using of germinated seeds and grains in the technology of functional biscuits	uk_UA
dc.type	Thesis	uk_UA

Файли

Зараз показуємо 1 - 1 з 1

Зараз показуємо 1 - 1 з 1