INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE PROTEIN-HYDROCARBON COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ecologically unfavorable regions, manufacturi...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Eureka, Life Sciences Life Sciences, 2018-07, Vol.4 (4), p.63-68
Hauptverfasser:	Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Lazareva, Tetiana, Bryzytska, Oksana
Format:	Artikel
Sprache:	eng
Schlagworte:	Bakeries Bakery products Dietary supplements Dough Flour Food Food sources Investigations Meat Polymers Solubility Wheat
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!