Vegetable biocorrectors influence on the moisture state in functional purpose flour products

The development of new technological solutions in the field of daily consumed food products, which have a directed corrective impact on the nutritional status of the human body and an extended shelf life is an important and urgent task. One of the alternative solutions to the problem faced is the in...

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Bibliographic Details
Main Authors: N. S. Rodionova, E. S. Popov, D. I. Matveev, E. S. Pevtsova, A. V. Sokolova, A. A. Diakov
Format: Artigo
Language:Russo
Published: Voronezh state university of engineering technologies 2019-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
vegetable biocorrectors, flour products, differential scanning calorimetry, thermogravimetry, non-isothermal kinetics
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/2106
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