Food fiber use in the technology for bakery confectionary product production
Автор: Tsuglenok N.V., Tipsina N.N., Matyushev V.V., Buyanova I.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 5, 2012 года.
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The research results on food fiber introduction (half-finished products made of Siberian small-fruited apples) into confectionery products in order to improve quality of the finished products and to give the products therapeutic properties are presented in the article.
Small-fruited apples, puree, dosage, quality, food additive, sponge cake
Короткий адрес: https://sciup.org/14082423
IDR: 14082423
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