PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
One of the drawbacks of flour confectionery products is their low physiological value, almost complete absence of vitamins, macro-and microelements. Creating confectionery fortified with essential micronutrients is one of the most urgent tasks of technologist-engineers. The aim of research was to st...
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| Format: | Artykuł |
| Język: | English |
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Kemerovo State University
2015-12-01
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| Seria: | Техника и технология пищевых производств |
| Hasła przedmiotowe: | |
| Dostęp online: | http://fptt.ru/stories/archive/39/9.pdf |