Open AccessTHE USE OF ACTIVATED WATER AND COMBINED HERBAL SUPPLEMENT ON THE BASIS OF STEVIOSIDE AND FUCOIDAN IN BREAD BAKING TECHNOLOGY
Author(s) -
Anastasiya V. Paimulina,
Vladimir V. Khudyakov,
Наталья Владимировна Науменко
Publication year - 2017
Publication title -
bulletin of the south ural state university series food and biotechnology
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
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