Technological solutions for stabilization quality of confectionery products with different textures using waxy wheat flour
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Дата
2016
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Анотація
Опис
Iorgachova, E. Technological solutions for stabilization quality of confectionery products with different textures using waxy wheat flour / E. Iorgachova, O. Makarova, E. Khvostenko // Food Science for Well-being : book of abstr. the 8th Central Europ. Congr. on Food, Kyiv, 23–26 May 2016 / NUFT. – Kyiv, 2016. – P. 111.
Ключові слова
waxy wheat, amylopectin, pastry, quality