Improvement of methodology for assessing technological properties of grain and forecasting bakery product quality
Currently, there is a trend of deterioration in technological properties of wheat grain, which entails natural decrease in the quality of bakery products. As a result, the widespread use of ready-made mixes and quality improvers in the baking industry has become traditional. Achieving the required h...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-09-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/317 |
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