Fresh bread to the last piece
| Autor: | I.V. Matveeva, K.A. Bobyshev |
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| Rok vydání: | 2021 |
| Zdroj: | Khleboproducty. 30:30-34 |
| ISSN: | 0235-2508 |
| DOI: | 10.32462/0235-2508-2021-30-6-30-34 |
| Popis: | The use of technological solutions based on enzyme preparations of maltogenic amylase of the Novamyl® Boost series and Novamyl® 3D BG by Novozymes company allows to prolong the freshness and softness of high-prescription products. |
| Databáze: | OpenAIRE |
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