The new kind of bakery product with the use of the fruit puree based on the topinambour
Автор: Safronova T.N., Evtukhova O.M., Kamoza T.L.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 5, 2015 года.
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The technology of the bakery product made from short yeast dough with the useof the fruit puree based on the topinambour (Helianthus tuberosusl.) is developed. The organoleptic, physical-chemical characteristics of the bakery productnew type, as well as conditions and termsof its storage are determined.
Bakery product new type, puree basedontopinambour, organoleptic, physical-chemical characteristics, conditions and terms of storage
Короткий адрес: https://sciup.org/14084311
IDR: 14084311
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