Research Article
Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product
Table 3
Physical and chemical properties of prototypes of bread.
| | Indicator | Norm GOST 27842-88 | The control | Sample 1 | Sample 2 |
| | Humidity (%) | Not more than 45.0 | | | | | Acidity (o) | Not more than 3.0 | | | | | Porosity (%) | Not less than 68.0 | | | |
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