Optimization Formulation of Semi-Finished Sponge Cake
Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety «Memory to Bambyshev» is th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2020-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/56/5.pdf |