Search academic texts

Information × Registration Number 0208U002847, 0105U002040 , R & D reports Title Theoretical substantiation and elaboration of technologies for bread, confectionery, pasta and food concentrates with the use of perspective non-traditional raw materials popup.stage_title Head Lysyuk G.M., Registration Date 21-02-2008 Organization Kharkov State Academy of Food Technology and Management popup.description2 The normative documentation for the development of half-finished short pastry with sunflower seeds is developed. The influence of xampan on the quality of sponge pastry and products made of it is determined. The technology of half-finished sponge pastry and the normative documentation for its production is developed. The substantiation of the technological schemes of protein-free bread is conducted. Product Description popup.authors popup.nrat_date 2020-04-02 Close