IMPROVING TECHNOLOGY OF BAKERY PRODUCTS WHEN USING ADDITIVES

Improving technology of bakery products when using additives

Creating bread technology using rice flour with the highest consumer qualities will increase the nutritional value of bread and expand the assortment argento romano countertop of products.Rice flour protein, unlike wheat flour, does not have the ability to form and therefore creates some difficulties in the manufacture of bakery products.The studie

read more


Refugee Entrepreneurial Economies in Urban South Africa

The case-study literature on refugees and asylum-seekers in South Africa is dominated by an overwhelming focus on the problems they face and their marginalised existence, reinforcing an image of victimhood, exploitation and vulnerability.In this paper, we seek to broaden the image of refugees and fume mini flavors their economic impacts beyond a na

read more