New Production Technology for Nutritionally Enhanced Bakery Products

New Production Technology for Nutritionally Enhanced Bakery Products

The paper features nutritionally enhanced bakery products. N.I. Vavilov Saratov State Agricultural University conducts a series of research on the development of accelerated technologies for nutritionally enhanced bakery products. One of the main objectives of food industry is to develop healthy bak...

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Bibliographic Details
Main Authors: Bukhovets V., Yefimova D., Davydova L.
Format: Article
Language:English
Published: Kemerovo State University 2019-07-01
Series:Техника и технология пищевых производств
Subjects:
bread
juice
technologies
color
deformation
porosity
taste
Online Access:http://fptt.ru/stories/archive/53/3.pdf

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