Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose
Annotation
Results of research on improvement of quality of the wafers enriched with food fibers due to use of the phospholipids and the fermental preparation "Alfamalt NSS" promoting decrease in viscosity, improvement of spreadability of wafer dough in a form and increase of durability of wafer sheets are given in work.
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