STUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONS
Studying the specific technological features and functional properties of foodstuffs made with the addition of malt is a particular priority for scientists and experts in the food processing industry. The paper deals with the peculiarities of malt processing, namely, with how it is humidified by m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2020-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1799 |