Study of main quality indices of wheat flour-based croquettes during storage

dc.contributor.author	Khaustova T.
dc.contributor.author	Andrieieva S.
dc.contributor.author	Pyvovarov Y.
dc.contributor.author	Fedak N.
dc.contributor.author	Plotnikova R.
dc.contributor.author	Dikhtyar A.
dc.description.abstract	The research paper is devoted to the study of the main indices of croquettes quality under different storage conditions. The analysis of the modern market of formed culinary production, in particular culinary products from the croquet mass which is limited at the domestic market is carried out.
dc.identifier.citation	Khaustova T. Study of main quality indices of wheat flour-based croquettes during storage / T. Khaustova, S. Andrieieva, Y. Pyvovarov and other// Reports of European Academic Research. – 2022. – Р. 53-69.
dc.identifier.uri	http://repository.hneu.edu.ua/handle/123456789/28231
dc.language.iso	en
dc.subject	croquettes
dc.subject	frozen semi-finished products
dc.subject	hydrothermally processed wheat flour
dc.subject	organoleptic
dc.subject	physical and chemical
dc.subject	microbiological indices
dc.title	Study of main quality indices of wheat flour-based croquettes during storage
dc.type	Article

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