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Application filed by Одеська Національна Академія Харчових Технологій, Андрій Валентинович БабковfiledCriticalОдеська Національна Академія Харчових Технологій
Priority to UAU201300400UpriorityCriticalpatent/UA83897U/en
Publication of UA83897UpublicationCriticalpatent/UA83897U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Cereal-Derived Products
(AREA)
Abstract
A method for improving bakery properties of wheat flour includes treating the flour with gluten of weak or unsatisfactory quality with an ozone-air mixture preliminary deoxidized.
UAU201300400U2013-01-112013-01-11Method for improving bakery properties of wheat flour
UA83897U
(en)