Biscuit quality formation with addition of milk whey and xampan microbial polysaccharides
DOI:
https://doi.org/10.15587/1729-4061.2012.3935Keywords:
Biscuit semi-finished products, milk whey, xampanAbstract
The efficiency estimation of development and introduction of new technology of biscuit semi-finished products on condition of milk whey and microbial origin stabilizer usage is consideredReferences
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