Effect of food additives from marine algae on the quality of bakery products

Новые технологии

M. K. Kodzokova¹  Z. M. Kunasheva¹ 

[1] FSBEI HE “Kabardino-Balkarian State Agrarian University named after V.M. Kokov”;

关键词: bread;    bakery products;    technology;    marine algae;    mozuku;    fucoidan;    prevention;   

DOI  :  

来源: DOAJ

【 摘 要 】

The article considers the relevance of using products of algae processing in the production of bakery products as a therapeutic and preventive additive and improving physical and chemical indicators of bread quality.

【 授权许可】

Unknown