THE STUDY OF PHYSICAL AND CHEMICAL PARAMETERS OF BAKERY PRODUCTS USING THE FRUITS OF SORBUS AUCUPARIA L

THE STUDY OF PHYSICAL AND CHEMICAL PARAMETERS OF BAKERY PRODUCTS USING THE FRUITS OF SORBUS AUCUPARIA L

The objects of research were used piece bakery products with the addition of powder from the fruits of red mountain ash, pre-crushed on technological equipment with cavitation energy. The technology of obtaining the powder provided for freeze-drying andfine grinding using a laboratory installation w...

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Bibliographic Details
Main Authors:	K. N. Nitievskaya, A. V. Kopylova, S. V. Stankevich
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-08-01
Series:	Современная наука и инновации
Subjects:	fruits of red mountain ash sorbus aucuparia l organoleptic profile bakery products
Online Access:	https://msi.elpub.ru/jour/article/view/479
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