USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY

The article reveals the results of a number of studies aimed at improving the functional purpose bread production technology using rice bran. The purpose of the research was to study the influence of rice bran on the nutritional value of baked goods based on the final product quality and nutritional...

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Главные авторы:	Boldina A.A., Sokol N.V., Sanzharovskaya N.S.
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Kemerovo State University 2017-12-01
Серии:	Техника и технология пищевых производств
Предметы:	functional product rice bran wheat bread quality safety
Online-ссылка:	http://fptt.ru/stories/archive/47/2.pdf
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