Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises
Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impede the introduction of spontaneous sourdough...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-08-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/174289 |