OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
The work has been performed on the basis of Department of technology of baking, confectionery, macaroni and grain processing productions of Voronezh State University of Engineering Technologies. The urgent line of development of the baking industry is the development of new formulations and resource...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=8 |