Scientific substantiation of the composition and technology of gingerbread without added sugar based on new generation polyols

S. N. Vislavukhava; S. E. Tamashevich; C. I. Zhakava

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

eng | рус

User

ISSN 2073-4794 (Print)

Food Industry: Science and Technology

Advanced search

Archives

Download this PDF file

Fullscreen

For citations:

Vislavukhava S.N., Tamashevich S.E., Zhakava C.I. Scientific substantiation of the composition and technology of gingerbread without added sugar based on new generation polyols. Food Industry: Science and Technology. 2024;17(2):23-37. (In Russ.)

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2073-4794 (Print)

* not an advertisement

Indexing Databases

* not an advertisement

Popular articles

Editor-in-Chief

Zenon V. Lovkis

Article Tools

Finding References

Email this article (Login required)

Email the author (Login required)

About the Authors

S. N. Vislavukhava
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus

Vislavukhava Sviatlana Nikolaevna, researcher of the department of technology confectionery and fat-and-oil products

29, Kozlova str., 22037, Minsk

S. E. Tamashevich
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus

Tamashevich Svetlana Evgenievna, PhD (Technical), Associate Professor, senior researcher of the department of technology confectionery and fat-and-oil products

29, Kozlova str., 22037, Minsk

C. I. Zhakava
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus

Zhakava Christina Ivanovna, PhD (Technical), scientific secretary

29, Kozlova str., 22037, Minsk

Notifications

Username
Password
	Remember me

User

Food Industry: Science and Technology

For citations:

Cookies policy