Социальные и гуманитарные науки
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Foreign Language as a Medium of Communication in Scientific and Professional Environment
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.
Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2022].