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...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Odesa National University of Technology
2025-08-01
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| Rangatū: | Harčova Nauka ì Tehnologìâ |
| Ngā marau: | |
| Urunga tuihono: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3188 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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