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CREATION OF THE IMPROVING AGENT BASED ON LACTIC ACID BACTERIA FOR THE SUPPLEMENTATION OF BREAD

Journal: Science and world (Vol.2, No. 53)

Publication Date:

Authors : ;

Page : 8-12

Keywords : improving agents; range; vitamin - mineral values; supplementation of bread; lactic acid bacteria.;

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Abstract

This article is devoted to a question of creation of the improving agent based on lactic acid bacteria for the supplementation of bread. The methods of improving the vitamin - mineral value of grain processing products are considered. The complex baking improvers, which allow expanding the range and improving the quality and nutritional value of flour, are presented.

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Last modified: 2018-08-27 21:24:09