OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES

With the development of new trends in healthy eating, for consumer satisfaction, with aim to expand the range of bakery products and enrich bread with biologically active compounds of hops, bread production with the addition of cones of this unique plant in terms of bitter and polyphenolic substance...

詳細記述

書誌詳細

出版年:	Harčova Nauka ì Tehnologìâ
主要な著者:	L. Protsenko, N. Koshitska, S. Ryzhuk, O. Svirchevska, A. Bober, S. Gunko, I. Bober
フォーマット:	論文
言語:	英語
出版事項:	Odesa National University of Technology 2025-08-01
主題:	bread hop hop sourdough hop variety alpha acids quality indicators
オンライン･アクセス:	https://journals.ontu.edu.ua/index.php/foodtech/article/view/3188