ԿԱՆԱՉ ԹԵՅԻ ԹՈՒՐՄԻ ԿԻՐԱՌՄԱՄԲ ՀԱՑԱԹԽՄԱՆ ԱԼՅՈՒՐԻ ՍՈՍՆՁԱՆՅՈՒԹԻ ՈՐԱԿԱԿԱՆ ՀԱՏԿՈՒԹՅՈՒՆՆԵՐԻ ԲԱՐԵԼԱՎՈՒՄ
It is recommended to use the green tea infusion as a functional component and an improving agent to upgrade the baking technology. Upon the conducted research the efficiency of applying the mentioned tincture has been justified. The qualitative indices of the product have been determined through the methods regulated with generally accepted standards. According to the laboratory evaluations conducted for baking technologies the physicochemical and organoleptic properties of the finished bread products have improved upon the use of green tea infusion.
2011 ◽
Vol 301-303
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pp. 1093-1097
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2015 ◽
Vol 50
(11)
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pp. 2483-2489
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Keyword(s):
2018 ◽
Vol 23
(3)
◽
pp. 183-189
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2020 ◽
Vol 14
(4)
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pp. 1957-1965
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Keyword(s):
2005 ◽
Vol 49
(1)
◽
pp. 61-68
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1995 ◽
Vol 43
(6)
◽
pp. 1616-1620
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