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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书目信息
出版者
LLU PTF
页码
p. 264-268
语言
俄语
注释
Summary (En)
Table
2 ill., 4 ref.
翻译的标题
Soversheenstvovanie protsessa teplovoj obrabotki karamel'nogo soloda
类型
Conference; Summary
来源
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
2006-05-15
AGRIS AP
