Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

Autor: Ibraimova, Saniya, Uazhanova, Raushangul, Mardar, Maryna, Serikbaeva, Ayana, Tkachenko, Nataliia, Zhygunov, Dmytro

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технології та обладнання харчових виробництв; 6-16
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технологии и оборудование пищевых производств; 6-16
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Technology and Equipment of Food Production; 6-16

In order to determine the influence of juniper fruits (Juniperus communis L) on the formation of bread quality, the optimization of the component composition of a new product with increased nutritional value was carried out. To optimize the recipe co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::14caafad08a53f622f9ada031f8c077e
http://journals.uran.ua/eejet/article/view/219020