The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of «magnetofood» food additive

Συγγραφείς: Tsykhanovska, Iryna

Πηγή: Technology audit and production reserves; Том 4, № 3(48) (2019): Chemical engineering; 26-30
Technology audit and production reserves; Том 4, № 3(48) (2019): Хімічна інженерія; 26-30
Technology audit and production reserves; Том 4, № 3(48) (2019): Химическая инженерия; 26-30

Θεματικοί όροι: 2. Zero hunger, UDC 664.681.1:633.13:613.2, УДК 664.681.1:633.13:613.2, 0211 other engineering and technologies, 0202 electrical engineering, electronic engineering, information engineering, пищевая добавка «Магнетофуд», овсяное печенье, овсяно-пшеничное тесто, показатели качества, 02 engineering and technology, Magnetofood food additive, oatmeal cookies, oatmeal wheat dough, quality measurements, харчова добавка «Магнетофуд», вівсяне печиво, вівсяно-пшеничне тісто, показники якості, 12. Responsible consumption

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: http://journals.uran.ua/tarp/article/download/176090/177657
http://journals.uran.ua/tarp/article/view/176090
https://www.neliti.com/publications/313012/the-formation-of-functional-and-technological-properties-of-the-dough-and-qualit
http://journals.uran.ua/tarp/article/view/176090