Improvement the caramel malt thermal treatment processing

Grudanov, V.; Ivanov, D.

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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Ключевые слова АГРОВОК

belarus bélarus caramel caramelo color colour contenido de humedad couleur flaveur flavour food industry equipment grain granos heat treatment latvia letonia lettonie malt malta (producto) maquinaria industria alimentaria matériel pour industrie alimentaire moisture content odeur olor sabor smell temperatura temperature température teneur en eau traitement thermique tratamiento térmico

Библиографическая информация

Издатель

LLU PTF

Нумерация страниц

p. 264-268

Язык

Русский

Примечание

Summary (En)

Table

2 ill., 4 ref.

Переведенный заголовок

Soversheenstvovanie protsessa teplovoj obrabotki karamel'nogo soloda

Тип

Conference; Summary

Источник

International Scientific Practical Conference "New technologies in traditional food". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): LLU PTF, 2005. International Scientific Practical Conference: New Technologies in Traditional Food,International Scientific Practical Conference: New Technologies in Traditional Food, Jelgava (Latvia), 11 May 2005.- 9984-596-96-6.- p. 264-268

В АГРИСе с: 2006-05-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Fundamental Library of Latvia University of Life Sciences and Technologies

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