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

Authors: Tsykhanovska, Iryna

Source: 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

Subject Terms: 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

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