Open AccessSTUDY OF THE EFFECTIVENESS OF THE USE OF THE ENZYME FRUIT FURANOSIDE IN THE PRACTICE OF BAKING THE BREAD WITH IMPROVED ORGANOLEPTIC PROPERTIES
Author(s) -
I. M. Kornienko,
E. O. Gedzun,
T. V. Presnova
Publication year - 2019
Publication title -
zbìrnik naukovih pracʹ dnìprodzeržinsʹkogo deržavnogo tehnìčnogo unìversitetu. tehnìčnì nauki/zbìrnik naukovih pracʹ dnìprovsʹkogo deržavnogo tehnìčnogo unìversitetu. tehnìčnì nauki
Language(s) - English
Resource type - Journals
eISSN - 2617-8389
pISSN - 2519-2884
DOI - 10.31319/2519-2884.35.2019.53
Subject(s) - food science , organoleptic , flavor , fermentation , fermentation in food processing , preservative , lactic acid , chemistry , biology , bacteria , genetics