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Information × Registration Number 0310U002379, 0107U010131 , R & D reports Title The development of the technologies of bread, confectionery, pasta and food concentrates with the use of new kinds of raw materials and additives popup.stage_title Дослідження впливу нових видів сировини та добавок на якість напівфабрикатів і готової продукції галузі Head Lysyuk G.M., Registration Date 18-03-2010 Organization Kharkov State Academy of Food Technology and Management popup.description2 On the basis of theoretical and experimental researches grounded and well-proven expedience of the use of new kinds of raw material and additives, such as a new hybrid of natural mutation of corn (sh2) with high amounts of sugar, microbial polysaccharide xampan, high value degradation polymers, untraditional grain raw material, kernels of sunflower seed in technologies of bread, confectionary and pasta. Influence of the preliminary of indicated kinds of raw material and additives on the basic processes passing which take placed by production of ready-to-cook foods and prepared products. Product Description popup.authors Верешко Н.В. Глазунова А.В. Гончарова Н.В. Кучерук З.І. Луньова О.С. Марципака Н.І. Нєміріч О.В. Пивоварова О.П. Постнова О.М. Самохвалова О.В. Степанькова Г.В. Чернікова Ю.О. Шидакова-Каменюка О.Г. popup.nrat_date 2020-04-02 Close