Please use this identifier to cite or link to this item:
http://repository.hneu.edu.ua/handle/123456789/28231| Title: | Study of main quality indices of wheat flour-based croquettes during storage |
| Authors: | Khaustova T. Andrieieva S. Pyvovarov Y. Fedak N. Plotnikova R. Dikhtyar A. |
| Keywords: | croquettes frozen semi-finished products hydrothermally processed wheat flour organoleptic physical and chemical microbiological indices |
| Issue Date: | 2022 |
| Citation: | Khaustova T. Study of main quality indices of wheat flour-based croquettes during storage / T. Khaustova, S. Andrieieva, Y. Pyvovarov and other// Reports of European Academic Research. – 2022. – Р. 53-69. |
| Abstract: | The research paper is devoted to the study of the main indices of croquettes quality under different storage conditions. The analysis of the modern market of formed culinary production, in particular culinary products from the croquet mass which is limited at the domestic market is carried out. |
| URI: | http://repository.hneu.edu.ua/handle/123456789/28231 |
| Appears in Collections: | Статті (ГРБ) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Khaustova T. Study of main quality indices of wheat flourbased croquettes during storage.pdf | 793,85 kB | Adobe PDF | View/Open |
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