Substantiation of whole-grain flour production technology

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dc.contributor.authorBatashchuk, A.
dc.contributor.authorPokarinina, V.
dc.date.accessioned2021-03-26T16:20:34Z
dc.date.available2021-03-26T16:20:34Z
dc.date.issued2020
dc.descriptionBatashchuk A. Substantiation of whole-grain flour production technology / A. Batashchuk, V. Pokarinina ; supervisor Olha Voloshenko // Black Sea Science 2020: proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2020. – P. 93–107 : tabl., fig. – Ref.: 25 tit.ru_RU
dc.description.abstractCurrent work is devoted to the research of wheat and spelta grain technological properties, development of grain processing scheme for obtaining whole-grain flour (WGF) and determining its quality. The technological and baking properties of WGF are substantinated.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17024
dc.language.isoenru_RU
dc.subjectWGFru_RU
dc.subjectwheat flourru_RU
dc.subjectspelta flourru_RU
dc.subjectbaking propertiesru_RU
dc.subjectash contentru_RU
dc.subjectglutenru_RU
dc.subjectgrain sizeru_RU
dc.subjectflour qualityru_RU
dc.subjectrheological propertiesru_RU
dc.titleSubstantiation of whole-grain flour production technologyru_RU
dc.typeArticleru_RU
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