Determining the effect of formulation components on the physical-chemical processes in a semi-finished flour whipped product under programmed changes in temperature

Autor: Pertsevoy, Fedor, Gurskyi, Petro, Kondrashyna, Lidiia, Shilman, Lev, Melnyk, Oksana, Fedak, Natalia, Omelchenko, Svetlana, Kis, Viktor, Lukjanov, Igor, Mitiashkina, Tetiana

Publikováno v: Східно-Європейський журнал передових технологій; Том 6, № 11 (102) (2019): Технології та обладнання харчових виробництв; 49-56
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (102) (2019): Технологии и оборудование пищевых производств; 49-56
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (102) (2019): Technology and Equipment of Food Production; 49-56

The method of a differential thermal analysis has been applied to investigate the physical-chemical and chemical processes that occur in a semi-finished whipped flour product under conditions of a programmed change in temperature. Qualitative assessm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::e8868391fb6679a0fccdaeca26bd1bdf
http://journals.uran.ua/eejet/article/view/186557