Published 2019 | Version v1
Journal article Metadata-only

Influence of phenolic compounds on physical and chemical properties of pasta products

Creators

  • 1. Tajik Technological University, Dushanbe (Tajikistan)

Description

The paper considers the development of technology for the production of pasta with the addition of natural dye obtained from walnut shells and the results of studying the effect of this dye on the physicochemical properties of finished pasta. (author)

Availability note (English)

Available from http://elibrary.ru/

Additional details

Additional titles

Original title (Russian)
Влияние фенольных соединений на физико-химические свойства макаронных изделий

Identifiers

URL
http://elibrary.ru/;

Publishing Information

Journal Title
Izvestiya Akademii Nauk Tadzhikskoj SSR. Otdelenie Fiziko-Matematicheskikh, Khimicheskikh i Geologicheskikh Nauk
Journal Volume
3
Journal Issue
176
Journal Page Range
p. 50-54
ISSN
0002-3485
CODEN
IATOAN

INIS

Country of Publication
Tajikistan
Country of Input or Organization
Tajikistan
INIS RN
54109494
Subject category
S37: INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY;
Descriptors DEI
CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL PROPERTIES; DYES; PHENOLS; PHYSICAL PROPERTIES
Descriptors DEC
AROMATICS; HYDROCARBONS; HYDROXY COMPOUNDS; ORGANIC COMPOUNDS