Justification of the possibility of preserving buckwheat starter by cryopreservation method
High bioavailability of nutrients (micro- and macronutrients), improved taste and aroma of baked goods, long shelf life of products are the advantages of using starter cultures in production. The study provides a rationale for the cryopreservation periods for buckwheat flour starter, and defines the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2025-06-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | https://vestnik.mauniver.ru/show-eng.shtml?art=2277 |
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