Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of rye­w heat dough and bread

Autor: Oliinyk, Svitlana, Samokhvalova, Olga, Lapitska, Nadegda, Kucheruk, Zinoviya

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (103) (2020): Technology and Equipment of Food Production; 59-65
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 59-65
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 59-65

The results of studies of the influence of wheat germ meal (WGM) and oats (OM) in the amount of 10 ... 20% and meal of rosehips (RHM) in the amount of 2 ... 6% by weight of flour on the ripening of rye-wheat dough and on the quality of bread are pres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::d08877ba61eb2abe008d837eb9974b7b
http://journals.uran.ua/eejet/article/view/187944