ANALYSIS OF NON-TRADITIONAL ADDITIVES USED IN THE PRODUCTION OF BAKERY PRODUCTS
The analysis of food non-traditional additives that are used to improve the physico-chemical, organoleptic and consumer qualities of bakery products. Various additives that increase the nutritional and energy value of bread have been studied.
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/156 |
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