Sergii Tsygankov, Viktor Ushkarenko, Olena Grek, Olena Krasulya, Iuliia Ushkarenko, Alla Tymchuk, Olena Onopriichuk, Oleksandr Savchenko
Abstract:Technology and equipment of food production 21 main component of their formulation, rye malt, was replaced with wheat raw materials . The information is given about the selection of strains of yeast, which ferment kvass wort at temperatures above 30…32 °C . Other developments are aimed at special treatment of traditional components using the new biotechnological resources (xylanolytic enzymes
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