Open AccessTHE USE OF ACTIVATED WATER AND COMBINED HERBAL SUPPLEMENT ON THE BASIS OF STEVIOSIDE AND FUCOIDAN IN BREAD BAKING TECHNOLOGY
Author(s) -
А.В. Паймулина,
В.В. Худяков,
Наталья Владимировна Науменко,
А.В. Паймулина,
V.V. Khudyakov,
Наталья Владимировна Науменко
Publication year - 2017
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food170111
Subject(s) - fucoidan , food science , stevioside , water activity , friability , blanching , chemistry , sugar , organoleptic , raw material , taste , water content , polysaccharide , biochemistry , medicine , alternative medicine , geotechnical engineering , organic chemistry , pathology , first pass effect , metabolism , engineering