INVESTIGATION OF HYGROSCOPIC PROPERTIES OF POWDER OF SEMIFINISHED KVASS WORT CONCENTRATE, MALT EXTRACT OF BARLEY AND CHICORY EXTRACT

INVESTIGATION OF HYGROSCOPIC PROPERTIES OF POWDER OF SEMIFINISHED KVASS WORT CONCENTRATE, MALT EXTRACT OF BARLEY AND CHICORY EXTRACT

Food industry of Russia urgently needs both updating of the manufacturing units of equipment and the creation of new high-tech and energy-saving technologies. Nowadays powdered food products and semifinished foods gained wide popularity in the market of foods and in manufacturing. Due to the caking...

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Bibliographic Details
Main Authors:	G. O. Magomedov, S. V. Shahov, M. G. Magomedov, I. A. Saranov
Format:	Article
Language:	Russian
Published:	Voronezh state university of engineering technologies 2016-02-01
Series:	Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:	sorption sorption isotherm hygroscopic properties hygroscopicity chicory kvass wort con-centrate barley malt extract
Online Access:	https://www.vestnik-vsuet.ru/vguit/article/view/795

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