Effect of food additives from marine algae on the quality of bakery products
The article considers the relevance of using products of algae processing in the production of bakery products as a therapeutic and preventive additive and improving physical and chemical indicators of bread quality.
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2018-12-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/171 |
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