[Commodity research estimation of the new kinds of bread for prophylactic nutrition]
1998
Vashchenko, V.V. (Kyiv State Trade and Economic University (Ukraine))
New kinds of bread for prophylactic nutrition are studied with the aim of developing of the new kinds of bread containing food albumin, examining its nutrient and biological value and change in quality while preserving the bread. As a result, new requirements are worded as well as principles and approaches to receipt development are directed. The possibility and worthiness of using food albumine is revealed. New receipts of the bread are developed and put into practice
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