The usefulness of the complex additive "Tabib" in improving the quality of compressed yeast and their further use in the manufacture of bakery products are proved.
дрожжи, активация дрожжей, хлебобулочные изделия, органолептические показатели, физико-химические показатели, качество, пищевая ценность, yeast, yeast activation, bakery products, organoleptical indicators, technological parameters, nutrition facts
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