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https://dspace.nuft.edu.ua/jspui/handle/123456789/33673
Title: | Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition |
Authors: | Drobot, Vira Shevchenko, Anastasiia |
Keywords: | diabetes freshness bakery product quality fructose кафедра технології хлібопекарських і кондитерських виробів |
Issue Date: | 2017 |
Citation: | Drobot, 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. |
Abstract: | Nutritional 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. |
URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/33673 |
Appears in Collections: | Статті |
Files in This Item:
File | Description | Size | Format | |
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ssaonvacpobpwffdn.pdf | 743,27 kB | Adobe PDF | View/Open |
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