Argumentation of the efficiency of food fibers usage in bread and bakery products technologies

dc.contributor.author	Shydlovska, Olena
dc.contributor.author	Dotsenko, Viktor
dc.contributor.author	Medvid, Irina
dc.contributor.author	Balyas, Natalia
dc.date.accessioned	2016-11-02T11:55:51Z
dc.date.available	2016-11-02T11:55:51Z
dc.date.issued	2016
dc.description.abstract	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.	uk_UA
dc.identifier.citation	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.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/24476
dc.language.iso	en_US	uk_UA
dc.subject	фізіологічно функціональні інгредієнти	uk_UA
dc.subject	physiologically functional ingredients	uk_UA
dc.subject	харчові волокна	uk_UA
dc.subject	food fibers	uk_UA
dc.subject	хліб	uk_UA
dc.subject	bread	uk_UA
dc.subject	кафедра готельно-ресторанної справи	uk_UA
dc.title	Argumentation of the efficiency of food fibers usage in bread and bakery products technologies	uk_UA
dc.type	Article	uk_UA

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