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Шабунина М.В., Павлова А.С., Андреева А. Development of the Recipe of Bread Fortified with Protein Products
УДК тезиса: 66.664
The effect of animal protein on rheological and organoleptic characteristics of semi-finished dough and finished bakery products was studied. Whey protein concentrates and isolates were used as fortifiers.
Шабунина М.В., Павлова А.С., Андреева А. Development of the Recipe of Bread Fortified with Protein Products // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2022]. URL: https://kmu.itmo.ru/digests/article/9202