Blackwell, 2006. 575 с. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their ...
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http://ej.kubagro.ru/2016/02/pdf/21.pdf. 1. УДК 664.647.1 ... products (lecithin) in the production of bakery products in Russia and ..... Xu. Tongcheng. Du Fangling заявитель и патентообладатель Nstitute of agro-food science and technology,.
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Blackwell, 2006. 575 с. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes...
www.twirpx.comTechnology and the study ... Contents. Scientific basis of food technologies ... lysed lecithin usage for production of bakery products enriched with dietary fiber .
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www.twirpx.comKeywords: enzyme preparations, frozen dough, bread. The article describes the main areas of application of enzyme preparations in the technology of bakery products based ..... Ribotta, P.D. Frozen dough in Bakery Products: Science.
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oaji.netThe most common ways to ensure freshness of these products, one of which ... G. Vignali, A. Volpi // Advance journal of food science and technology. – 2013. – Vol. 5 (7). – P. 843–854. Impact of baking conditions on bread staling [Electronic resource] / E. ... Available at : http://www.icef11.org/content/papers/fms/FMS771. pdf.
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