Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

Tehnologìčnij Audit ta Rezervi Virobnictva

Iryna Tsykhanovska¹ 

[1] Ukrainian Engineering Pedagogics Academy,16, Universitetska str., Kharkiv, Ukraine, 61003;

关键词: «magnetofood» dietary additive;    custard gingerbread;    rye-flour;    rye-wheat dough;    quality indicators;   

DOI  :  10.15587/2312-8372.2019.174588

来源: DOAJ

【 授权许可】

Unknown