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Information × Registration Number 0210U001109, 0107U012158 , R & D reports Title Developing technological process and leaming the proporties of fermented cereals. popup.stage_title Head Ukrainets Anatoliy, Registration Date 22-01-2010 Organization National university of food technologies popup.description2 Influence of terms of fermentation of proraschennykh cereal cultures (oat, wheat, barley, rye) is studied on the changes of their chemical composition. Optimum technological parameters are certain for education during fermentation of high maintenance of low-molecular bioactive matters. Technological instructions on which experimental parties of fermented malt are prepared in production terms are developed. Product Description popup.authors Ємельянова Ніна Олександрівна Безсмертна Лілія Олександрівна Мукоїд Роман Миколайович Чумакова Олена Володимирівна popup.nrat_date 2020-04-02 Close