Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Karyne Avetisian"'
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 3, Pp 21-28 (2022)
Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is a major factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheat flour with
Externí odkaz:
https://doaj.org/article/a4c0e96815eb4744ba92b1ec9f6cdcb6
Publikováno v:
International Conference on Technics, Technologies and Education. :457-462
In the presented work the choice of starch syrup for the jelly products production has been substantiated. It was based on the analysis of the starch syrup carbohydrate profiles and recipes of jelly products. The influence of syrup on the rheological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efd41f52bc7c24fa3cb31545eab185e4
https://doi.org/10.15547/ictte.2019.07.027
https://doi.org/10.15547/ictte.2019.07.027