Quality management of biscuit products with the use of microwave activated barley malt
Автор: Ruschits Anastasiya Andreevna
Рубрика: Управление качеством товаров и услуг
Статья в выпуске: 2 т.7, 2013 года.
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The article deals with the problem of quality management of biscuit products. It grounds the opportunity of quality management with the use of microwave activated barley malt. On the basis of experimental data and theoretical calculations the author determines the nutritional value of the developed semi-finished biscuit.
Quality management, microwave activated barley malt, biscuit product
Короткий адрес: https://sciup.org/147155929
IDR: 147155929
Статья научная
