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Assessment of the quality and competitiveness of bread made from a mixture of rye and wheat flour on the Ukrainian market

机译：评估由黑麦和小麦面粉混合的面包质量和竞争力在乌克兰市场上

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T. V. Bozhko; R. S. Donchevska; O. V. Babii;
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1. Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives [J] . E. V. Dulova, M. Yu. Kiseleva, Yu. G. Nasyrova, BIO Web of Conferences . 2020,第1期

机译：使用含碘添加剂从黑麦和小麦粉混合物中烘烤的面包的质量和消费物质
2. Effect of heat treatment of rye flour on rye-wheat steamed bread quality [J] . Qing Gao, Chong Liu, Xueling Zheng International journal of food science & technology . 2018,第5期

机译：黑麦粉热处理对黑麦-头品质的影响
3. OBTAINING THE BREAD WITH HEALTHY INGREDIENTS - A MIXTURE OF RYE, OAT AND WHEAT FLOUR [J] . N. Mihalkova, S. Ivanova, L. Angelov Journal of Mountain Agriculture on the Balkans . 2014,第5期

机译：食用带有健康成分的面包-黑麦，燕麦和小麦粉的混合物
4. Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour [C] . Etti Sudaryati, Ernawati Nasution, Fitri Ardiani Public Health International Conference . 2018

机译：来自葛粉粉混合物（Marantha Arundinacea L.）和小麦粉的营养品质
5. Development and evaluation of whole wheat breads made from hard red and hard white winter wheat flours. [D] . Gonzaga, Ana Laura Berbrian. 1996

机译：硬红和硬白冬小麦粉制成的全麦面包的开发和评估。
6. Optimization of Aspergillus oryzae S2 α-amylase ascorbic acid and glucose oxidase combination for improved French and composite Ukrainian wheat dough properties and bread quality using a mixture design approach [O] . Mouna Sahnoun, Mouna Kriaa, Souhail Besbes, 2016

机译：通过混合设计方法优化米曲霉S2α-淀粉酶抗坏血酸和葡萄糖氧化酶的组合以改善法式和复合式乌克兰小麦面团的特性和面包品质
7. Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour [O] . Etti Sudaryati, Ernawati Nasution, Fitri Ardiani 2018

机译：来自葛粉粉混合物（Marantha Arundinacea L.）和小麦粉的营养品质

Assessment of the quality and competitiveness of bread made from a mixture of rye and wheat flour on the Ukrainian market

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