Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation
The article presents the results of the study of the effect of "Pear powder" food additive on baking pressed yeast activation. It is established that the use of the studied food additive in the process of activating baking pressed yeast has a positive effect on their lifting power. It is r...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2018-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/99 |