Use of food additives in bakery products

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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Bibliographic Details
Main Authors:	Karim Sattarov, Abror Jankurazov, Javsurbek Khazratkulov
Format:	Article
Language:	English
Published:	Zhytomyr National Agroecological University 2024-11-01
Series:	Наукові горизонти
Subjects:	lecithin bread texture food technology preservatives microbiological spoilage
Online Access:	https://sciencehorizon.com.ua/en/journals/tom-27-11-2024/zastosuvannya-kharchovikh-dobavok-u-khlibobulochnikh-virobakh
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