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Annotation
Проведено исследование процесса обогащение мучных изделий ягодами брусники. Определено содержание аскорбиновой кислоты и полифенольных соединений в ягодах брусники, также исследованы физико–химических свойства муки с добавкой. Оценено влияние фитодобавки на качество хлебобулочных изделий по физико – химическим и органолептическим показателям.
A study of the enrichment of flour products with cranberries. The content of ascorbic acid and polyphenolic compounds in the berries of lingonberry has been determined, and the physicochemical properties of the flour with the additive have also been investigated. The influence of phytoadditives on the quality of bakery products was evaluated according to physico-chemical and organoleptic parameters.
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