Please use this identifier to cite or link to this item:
https://dspace.nuft.edu.ua/jspui/handle/123456789/24476| Title: | Argumentation of the efficiency of food fibers usage in bread and bakery products technologies |
| Authors: | Shydlovska, Olena Dotsenko, Viktor Medvid, Irina Balyas, Natalia |
| Keywords: | фізіологічно функціональні інгредієнти physiologically functional ingredients харчові волокна food fibers хліб bread кафедра готельно-ресторанної справи |
| Issue Date: | 2016 |
| 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. |
| 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. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/24476 |
| Appears in Collections: | Статті |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| stattya_Shidlovska.pdf | 232,87 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.