RESEARCH QUALITY WHEAT BREAD ENRICHED WITH ROWANBERRY JUICE
Journal Title: Международный научный журнал "Интернаука" - Year 2017, Vol 1, Issue 17
Abstract
The article presents results of the investigation influence of the juice of rowanberry as a natural food additive on the quality of wheat bread when adding an additive in various concentrations. The most optimal concentration of the additive is determined at which the best ratio of the quality of the finished product and the beneficial properties of the black chokeberry is obtained.
Authors and Affiliations
Bohdan Shevchyk
Keywords
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