State of the art in bread production

dc.contributor.author	Fedosova, K.
dc.contributor.author	Kaprelyants, L.
dc.contributor.author	Fedosov, S.
dc.date.accessioned	2019-03-01T11:34:57Z
dc.date.available	2019-03-01T11:34:57Z
dc.date.issued	2012
dc.description	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.	ru_RU
dc.description.abstract	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.	ru_RU
dc.identifier.isbn	978-966-2389-51-7
dc.identifier.uri	https://card-file.ontu.edu.ua/handle/123456789/7080
dc.language.iso	en	ru_RU
dc.subject	bread	ru_RU
dc.subject	rye bread	ru_RU
dc.subject	bread market	ru_RU
dc.title	State of the art in bread production	ru_RU
dc.type	Book	ru_RU

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