Development of complex acidulants and analysis of impact on biochemical processes in the dought
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There 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.
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Silchuk, 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.