Design of the production process of milk whey semi-finished unfermented flaky dough
Study the impact of milk whey on characteristics of semi-finished unfermented flaky dough and to design production technology on its basis. Standard methods for determining product yield, moisture content in produced semi-finished unfermented flaky dough.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food processing industry |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Sabirov О.V. |
| Дата добавления | 19.02.2016 |
| Размер файла | 490,2 K |
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