DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
One of the important quality factors of a functional food is the ability to preserve its curative and preventive properties for the entire shelf life. The article presents the experiment results on enriching the bakery foods of accele-rated and traditional sponge method of production with selenium a...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-03-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/36/9.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|