Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality
In order to determine the influence of juniper fruits (Juniperus communis L) on the formation of bread quality, the optimization of the component composition of a new product with increased nutritional value was carried out. To optimize the recipe composition, the response surface methodology was us...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-12-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/219020 |