Abstract:The article deals with the simulation issues of the formulation composition of the enriched spelt crisp bread and green tea extract.
The use of spelt and green tea extract as a raw material in the production of new functional crisp bread is substantiated. In order to optimize the formulation composition of new products, the response surface technique was used. Simulation and processing of experimental data was performed in the environment of Statistica 10software package (StatSoft, Inc.). On the basis of… Show more
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