Open AccessInvestigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread
Author(s) -
Tatyana Sylchuk,
Olena Bilyk,
Володимир Миколайович Ковбаса,
Віра Ігорівна Зуйко
Publication year - 2017
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2017.110154
Subject(s) - food science , organoleptic , aroma , chemistry , flavor , starch , bread making , fermentation , wheat bread , food technology , wheat flour