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Information × Registration Number 0212U007660, 0111U007935 , R & D reports Title Quality improvement of biscuit dough popup.stage_title Head Hatskevich Y., Registration Date 24-05-2012 Organization Kharkov State Academy of Food Technology and Management popup.description2 The direction of technological development aimed at improving the stability of food foams and semi-finished biscuit technology improvement were analyzed. The effect on the properties xampan biscuit dough and baked biscuits semis were investigated. The recommendation of production of semi-finished biscuit using a microbial polysaccharide xampan and biscuits recipe "Velvet," "Spicy", "Easy." The changes of quality semi-finished biscuit during their storage were investigated. Product Description popup.authors Білоус Вікторія Іванівна Гапонцева Оксана Володимирівна Овчиннікова Ірина Федорівна Ольховська Вікторія Сергіївна Попова Тетяна Миколаївна Селютіна Галина Анатоліївна Томашевська Раїса Яківна Черевична Наталія Іванівна Щербакова Тетяна Віталіївна popup.nrat_date 2020-04-02 Close