State of the art in bread production
Вантажиться...
Дата
2012
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
This review on the State of art in bread production has been written in the framework of the BaSeFood FP7 project. General information on bread is given with a special emphasis at rye bread, as containing most useful nutrients and bioactive compounds. Other kinds of bread are also reviewed. Bread market and its peculiarities across different countries are analysed and the technology of bread production is shortly described. The review is useful for bread manufacturers, as well as for scientists and students in the field of bread properties and production.
Опис
Fedosova, K. State of the art in bread production = Современное состояние дел в производстве хлеба : [monograph] / K. Fedosova, L. Kaprelyants, S. Fedosov ; Odessa National Academy of Food Technologies. - Odessa : ТЭС, 2012. - 104 p.
Ключові слова
bread, rye bread, bread market