The study of quality beer with the use of statistical methods
https://doi.org/10.20914/2310-1202-2013-2-115-118
Abstract
Soft waffle were developed on the basis of a mix of a chick-pea and buckwheat flour and pumpkin puree. Waffle have a soft structure, pleasant aroma and taste; contents all irreplaceable amino acids, protein, vitamins, macro - and microcells, food fibers.
About the Authors
G. O. Magomedov
Воронеж. гос. ун-т инж. технол.
Russian Federation
Russian Federation
. Олейникова
Oleynikova A.Y
Russian Federation
Russian Federation
. Журавлев
., Zhuravlev A.A.,
Russian Federation
Russian Federation
. Шевякова
Shevyakova T.A.
Russian Federation
Russian Federation
References
1. 1 Magomedov, G. O. Chick-pea flour and quality waffle [Text] / G. O.. Magomedov, A. Y. Oleinikova, I. V. Plotnikova et al // Confectionery. - 2006. - № 2. - P. 31 - 32.
2. 2 Maximov, A. S. Laboratory practice on the rheology of raw materials, semi-finished and finished products, bread, macaroni and confectionery [Text] / A. S. Maximov, V. Y. Chernyh. – M.: Publishing complex MSUFP, 2004. - 163 p.
3. 3 Kosoy, V. D. Engineering rheology biotech media [Text] / V. D. Kosoy, J. I. Vinogradov, A. D. Malyshev. - St.P.: GIORD, 2005. – 648 p.
Review
For citations:
Magomedov G.O., , , The study of quality beer with the use of statistical methods. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(2):115-118. (In Russ.) https://doi.org/10.20914/2310-1202-2013-2-115-118
Views:
547
Email this article 
Post a Comment 
