Open AccessThe use of an enzyme preparation when using calcium acetate in wheat bread technology
Author(s) -
Olena Bilyk,
Oksana Kochubei-Lytvynenko,
Yulia Bondarenko,
Olha Chernyushok
Publication year - 2019
Publication title -
tehnologìčnij audit ta rezervi virobnictva
Language(s) - English
Resource type - Journals
eISSN - 2312-8372
pISSN - 2226-3780
DOI - 10.15587/2312-8372.2019.180224
Subject(s) - food science , chemistry , ascorbic acid , calcium , food spoilage , fermentation , hydrolysis , wheat flour , microorganism , biochemistry , organic chemistry , bacteria , biology , genetics