Argumentation of the efficiency of food fibers usage in bread and bakery products technologies
Дата
2016
ORCID
DOI
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Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
In this article the appropriateness of bread and bakery products enrichment with the food fibers was examined. The main means of the enrichment were analyzed and their efficiency was proved. It has been found that the most favourable among the existing means of bread and bakery products enrichment is adding the purified products of food fibers.
Опис
Ключові слова
фізіологічно функціональні інгредієнти, physiologically functional ingredients, харчові волокна, food fibers, хліб, bread, кафедра готельно-ресторанної справи
Бібліографічний опис
Argumentation of the efficiency of food fibers usage in bread and bakery products technologies / O. Shydlovska, V. Dotsenko, І. Medvid, N. Balias // Nauka i Studia. – № 23 (154). – 2016. – P. 81–86.