Development of resource-saving technologies of sponge dough preparation for muffin production | Demchenko | New Technologies

New Technologies
New technologies

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Demchenko V.A., Ivanova M.A., Verboloz E.I., Erofeev A.V., Nesterenko I.G. Development of resource-saving technologies of sponge dough preparation for muffin production. New Technologies. 2019;(4):34-43. (In Russ.) https://doi.org/10.24411/2072-0920-2019-10403

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

V. A. Demchenko
ITMO University
Russian Federation

Candidate of Technical Sciences, a senior lecturer, Faculty of Food Biotechnology and Engineering

M. A. Ivanova
ITMO University
Russian Federation

Candidate of Technical Sciences, an associate professor of the Faculty of Food Bio-technology and Engineering

E. I. Verboloz
ITMO University
Russian Federation

Doctor of Technical Sciences, a professor, an associate professor of the Faculty of Food Biotechnology and Engineering

A. V. Erofeev
ITMO University
Russian Federation

Master of the 2nd year of the Faculty of Food Biotechnology and Engineering

I. G. Nesterenko
ITMO University
Russian Federation

2nd year post graduate student of the Faculty of Food Biotechnology and Engineering

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