Scientific substantiation of the mushroom powder use in culinary products technology

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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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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