On bread and bakery products quality
Автор: Naumenko Natalia Vladimirovna
Рубрика: Управление качеством биопродукции
Статья в выпуске: 2 т.1, 2013 года.
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The use of activated water to improve the quality and persistence of bread and bakery products is considered in the article. Analysis of the samples from the use of activated water is performed.
Bread and bakery products, forms of bonds moisture in food, storage, staling
Короткий адрес: https://sciup.org/147160686
IDR: 147160686
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