Improvement the caramel malt thermal treatment processing
2005
Grudanov, V.(Mogilev State Univ. of Foodstuffs (Belarus)) | Ivanov, D.(Mogilev State Univ. of Foodstuffs (Belarus))
The position of a question is explored and a goal is determined. The literary review and patent search is made, designs of apparatus for fry products are analyzed. The technological indexes of malt and the conditions of preparing of malt are given. The demands for a quality of a caramel malt are given.
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