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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 3, 2016

47

18.

Guarda A., Rosell C.M., Benedito C., Galotto M.J. Different hydrocolloids as bread improvers and antistaling agents.

Food Hydrocolloids.

2004, no. 18, pp. 241–247.

19.

Neyrneuf O. Surgélation des pâtons ensemencés à la levure: du fermenteur au consommateur, quelles exigences pour

la filière panification.

Ind. Céréales

, 1990, V. 64, pp. 5–13.

20.

Dmitrieva Yu.V. Gorokhovaya kletchatka kak al'ternativa guarovoi kamedi v tekhnologii kruassanov FTO [Pea fiber

as an alternative to guar gum in technology croissants FTO].

Achievements of university research: proceedings of the

XVII International Scientific and Practical Conference

. Novosibirsk, TsRNS Publ., 2014, pp. 80–84.

21.

Dmitrieva Yu.V., Andreev A.N. Vliyanie gorokhovoi kletchatki na kachestvo kruassanov, vypechennykh iz

zamorozhennykh po tekhnologii FTO testovykh zagotovok [Influence of pea cellulose on quality of the croissants

baked of the test procurements refrigerated on FTO technology].

Proceedings of the 7 International scientific

conference "Refrigeration and Food Technologies in the XXI century".

St. Petersburg, ITMO University Publ., 2015,

pp. 268–271.

Статья поступила в редакцию 15.08.2016

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