Use of topinambur in technology of flour products

Use of topinambur in technology of flour products

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recent...

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Bibliographic Details
Main Authors: G. Р. Khomych, N. I. Tkach, Y. G. Nakonechna, O. V. Nesterenko, N. M. Prior
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2021-04-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:
jerusalem artichoke puree, bakery products, darkening, polyphenol oxidase, physicochemical, structural and mechanical parameters, yield, biological value
Online Access:https://nvlvet.com.ua/index.php/food/article/view/4132

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https://nvlvet.com.ua/index.php/food/article/view/4132

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