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ПРОФЕССИОНАЛЬНО О ЗЕРНЕ, МУКЕ И ХЛЕБЕ

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L. Priezzheva et al. Improvement methods of cereals scores

Abstract. The article describes the characteristic of organoleptic indicators of flour and groats, as well as organoleptic characteristics of porridge and bread are systematized and supplemented by our own researches.

A numerical score is given for each indicator of organoleptic evaluation of all the products with a view to obtain reliable information during the tasting of flour, groats, breads and porridge.