NATURAL SWEETENER IN FOOD TECHNOLOGY
https://doi.org/10.20914/2310-1202-2013-3-114-117
Abstract
Developing of new technology of bakery products with consuming properties "Danko" using natural sweetener-tagatose.
About the Authors
L. P. Paschenko
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
G. V. Kolosova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
V. L. Paschenko
Воронежский государственный аграрный университет
Russian Federation
Russian Federation
References
1. Paschenco, L.P. Improving the nutritional value of confectionery with sweetener [ Text] / L.P. Paschenco, V.A. Loseva, Y.N. Trufanova et al // The materials of the 3rd All-Union Scientific -practical conference of students and young gut - scientists with international participation "Technology and equipment of chemical , biotechnology and food industries", Byisk, 28-30 April. - 2010. – P. 2. - P. 37-39.
2. Faivishesky, M. Components of bones for food products [Text] / M. Faivishesky, L. Paschenko, E. Kurchaeva et al // Fleisch wirtshaft. Enternational. - 2012. - № 2. - P. 22–25.
3. Paschenco, L.P. Technology bakery [Text] / L.P. Paschenco, I.M. Zharkov. - Voronezh: VSTA, 2011. - 692 p.
4. Sweetener [Electronic resource ]. – Access mode: http://sparta-tomsk.ru/article_info.php?articles_id=201. – Title screen.
Review
For citations:
Paschenko L.P., Kolosova G.V., Paschenko V.L. NATURAL SWEETENER IN FOOD TECHNOLOGY. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):114-117. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-114-117
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