Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products
Electrochemically activated water has a high physicochemical and biological activity. It interacts with food ingredients and affects the baking process in a different way than untreated water. The research objective was to study the effect of the anodic and cathodic fractions of electrochemically ac...
| Autors principals: | , , , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Kemerovo State University
2022-04-01
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| Col·lecció: | Техника и технология пищевых производств |
| Matèries: | |
| Accés en línia: | https://fptt.ru/en/issues/20192/20166/ |