The development of functional grain-based tea technology
Автор: Ajusheeva O.G., Zaiganova Ch.A.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Рубрика: Пищевая технология, биотехнология и биохимия
Статья в выпуске: 4 (27), 2009 года.
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A new technology of grain-based tea using bioactivated wheat and barley grain has been developed. Investigations on changing carbon-amylase complex have been carried out in order to reveal optimal parameters of bioactivation. Formulas of grain-based tea have been studied, consumer properties of the product have been determined. This technology of tea production allows obtaining a product with higher biological and food value.
Wheat, barley, carbon-amylase complex, food and biological value, technology, bioactivation, grain-based tea
Короткий адрес: https://sciup.org/142142140
IDR: 142142140
