CHANGES IN CONSUMER PROPERTIES OF NEW GRAIN CRISPBREADS BASED ON SPELT DURING STORAGE
The changes that occur with the organoleptic, physicochemical, and microbiological performance of new grain crispbreads based on spelt with the inclusion of enriching supplements in the process of storage. Types of packing, which are used for packing grain...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Technical University of Moldova
2019-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2019/05/JES-2019-1_96-105.pdf |