Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

MARCH 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > Study of the influence of lecithin on consumer characteristic of bakery product

UDC 66.064:278.98

Study of the influence of lecithin on consumer characteristic of bakery product

Ivleva E.N. , Ivanova A.S., Alexeev G.V.

      Perspective technologies of the baking bakeryproduct not always can be used. It is happened  because of small capacity of the process and unsatisfactory quality. Known    ones it has attempted the intensity of these processes  with means of change traditional recipes. In this research is shown practicability of using for specified integer hydrolysis lecithin.
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Keywords: natural food additives, efficient viscosity, consumer characteristic, experimental studies

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