Use of food additives in bakery products
The influence of various food additives including emulsifiers (mono- and diglycerides of fatty acids (E471), lecithin (E322), sodium stearoyl-2-lactylate (E481) and preservatives (potassium sorbate (E202), sodium propionate (E281)) on the quality and shelf life of bakery products was investigated. T...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhytomyr National Agroecological University
2024-11-01
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| Series: | Наукові горизонти |
| Subjects: | |
| Online Access: | https://sciencehorizon.com.ua/en/journals/tom-27-11-2024/zastosuvannya-kharchovikh-dobavok-u-khlibobulochnikh-virobakh |
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