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The effect of pectin substances on the activation of starters for rye-wheat mini bread
Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering. The aim is to develop the form...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Maykop State Technological University
2020-04-01
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| Colecção: | Новые технологии |
| Assuntos: | |
| Acesso em linha: | https://newtechology.mkgtu.ru/jour/article/view/337 |
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