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
Вид статья
Язык английский
Дата добавления 19.02.2016
Размер файла 490,2 K

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