Research of surface properties of water-flour suspensions in the presence of hydrocolloids and protein supplements

Autor: Haliasnyi, Ivan, Gavrish, Tetyana, Shanina, Olga

Publikováno v: Technology audit and production reserves; Том 1, № 3(39) (2018): Chemical Engineering; 58-63
Technology audit and production reserves; Том 1, № 3(39) (2018): Хімічна інженерія; 58-63
Technology audit and production reserves; Том 1, № 3(39) (2018): Химическая инженерия; 58-63

An important issue of improving the technology of non-yeasted gluten-free bread is the development of measures to improve the structural and mechanical properties of dough and bread. To this end, the use of polysaccharide and protein supplements in t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::4b98dda8b56b23a83d17977986e9f037
http://journals.uran.ua/tarp/article/view/124286