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Yana Biletska,Galina Djukareva,Alla Nekos,Andrii Husliev,Anna Krivtsova,Myushfik Bakirov,Valentyn Polupan,Vyacheslav ?nyshchenko,Evgenia Sokolova
Pág. 54 - 61
The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of th...
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Yana Biletska,Raisa Plotnikova,Natalia Danko,Myushfik Bakirov,Maryna Chuiko,Anna Perepelytsia
Pág. 48 - 55
We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been ...
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