Evaluation of spontaneous fermentation with basil content in the technology of rye-wheat bread production
The bakery industry is increasingly using technologies that improve the quality of finished products. Such technologies of bread production include technology with the use of natural leavens of spontaneous fermentation, which are made without the addition of various artificially created chemical ing...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2022-06-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4336 |