Stability of composition of sulfated polysaccharides and brown algae alginic acids in baked goods – criterion of its efficiency as a functional ingredient

Stability of composition of sulfated polysaccharides and brown algae alginic acids in baked goods – criterion of its efficiency as a functional ingredient

    Stability of composition of sulfated polysaccharides and brown algae alginic acids in baked goods – criterion of its efficiency as a functional ingredient [[Electronic resource]] / Smertina, Elena Semenovna, Lyakh, Vladimir Alekseevich, Zinatyllina, Christina Fanidovna, Fedyanina, Ludmila Nikolaevna // Biosciences Biotechnology Research Asia. - 2015. - № 12. - С. 83-90

Рубрики: статья из журнала

Кл.слова (ненормированные):
ДВФУ (труды преподавателей) -- бурые водоросли (пищевые технологии) -- выпечка -- альгиновая кислота (пищевые технологии) -- baking -- brown algae (food technology) -- alginic acid (food technology)

Доп.точки доступа:
Smertina, Elena Semenovna
Lyakh, Vladimir Alekseevich
Zinatyllina, Christina Fanidovna
Fedyanina, Ludmila Nikolaevna