Kozhevnikova V. Improvement of bread product technology by using herbal and aromatic plant materials

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U005669

Thesis Registration Form

0416U005669.pdf

Applicant for

Specialization

  • 05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

15-12-2016

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is dedicated to the development of technological approaches when using phytomaterials in order to increase and stabilize the quality of bread products and expand their range. According to the results of theoretical and experimental research complex, the content of the main reactive compounds and technological properties of phytomaterials have been determined and the directions of their usage in bread product technology have been justified.

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Files

aref.pdf

dis.pdf

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