Gnitsevych, Victoriya and Гніцевич, Вікторія Альбертівна and Chekhova, Natalia and Чехова, Наталья Сергеевна (2017) Scientific substantiation of the mushroom powder use in culinary products technology. Обладнання та технології харчових виробництв (1(34)). pp. 5-12. ISSN 2079-4827
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Official URL: http://oblad.donnuet.edu.ua/index.php/uk/%D0%B0%D1...
Abstract
As a result of the work, data were obtained characterizing the effect of temperature of the drying agent on the kinetics of the process of convective drying of champignons
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | champignons bisporus, mushroom powder, chemical composition, drying, culinary products |
| Subjects: | Research materials > Journal articles Research materials > Journal articles > Food Technology Academic journals of DonNUET > Equipment and Technology of Food Production |
| Divisions: | Academic journals of DonNUET > Equipment and Technologies of Food Production |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 30 Mar 2020 06:32 |
| Last Modified: | 30 Mar 2020 06:47 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1716 |
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