Наукові статті
Постійне посилання на фондhttps://repositary.knuba.edu.ua/handle/987654321/30
Переглянути
Документ Justification for use of two-component mixtures for cooking wheat bread(PC Technology Center, 2018) Kalashnyk, O.; Barabolia, O.; Mykhailova, O.; Pisarenko, S.; Yudicheva, O.; Moroz, S.; Birta, G.; Tkachenko, A.; Kyrychenko, O.; Gniti, N.To meet physiological needs in the diet, traditionally the main place is occupied by bread. The enterprises that produce bread offer a wide range of products that are distinguished by the use of a variety of raw materials to meet the various physiological needs of people, energy and nutritional value, flavor, weight, packaging, etc.