Open AccessInfluence of raw materials on the change of crystal structure of gingerbread in the storage process
Author(s) -
Khrystyna Kovalchuk,
Mykhailo Bodak,
Mariia Katruk,
Olga Gyrka,
Alina Tkаchenko,
Lyudmila Gubа,
Volodymyr Havrylyshyn
Publication year - 2020
Publication title -
tehnologìčnij audit ta rezervi virobnictva
Language(s) - English
Resource type - Journals
eISSN - 2312-8372
pISSN - 2226-3780
DOI - 10.15587/2312-8372.2020.195507
Subject(s) - starch , food science , sugar , raw material , chemistry , materials science , organic chemistry