Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition

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dc.contributor.authorDrobot, Vira
dc.contributor.authorShevchenko, Anastasiia
dc.date.accessioned2021-04-27T07:33:12Z
dc.date.available2021-04-27T07:33:12Z
dc.date.issued2017
dc.description.abstractNutritional value, consumer properties and freshness of bread with complex of additives was studied. These characteristics were determined by the organoleptic parameters by the expert estimation method, the structural and mechanical properties of the crumb on the automated penetrometer, the degree of freshness conservation by the indexes of lidding and moisture content, distribution and forms of moisture communication by differential thermal analysis on the derivatograph, the content of aromatic substances by the amount of bisulfite binding compounds.uk_UA
dc.identifier.citationDrobot, V. Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition / V. Drobot, A. Shevchenko // Ukrainian Food Journal. – 2017. – Vol. 6, Issue 3. – P. 480–493.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/33673
dc.language.isoenuk_UA
dc.subjectdiabetesuk_UA
dc.subjectfreshnessuk_UA
dc.subjectbakery productuk_UA
dc.subjectqualityuk_UA
dc.subjectfructoseuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.titleNutritional value and consumer properties of bakery products with fructose for diabetic nutritionuk_UA
dc.typeArticleuk_UA

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