SUBSTANTIATION OF OPTIMIZED FORMULA AND TECHNOLOGICAL SCHEME OF OBTAINING GLUTEN-FREE BREAD WITH SEEDS MUNG BEAN AND CHIA

The article presents the rationale for a new optimized recipe and technological scheme for the production of gluten-free bread with the addition of seeds mung bean and chia. An assessment of the quality and safety indicators of new gluten-free bread with seeds mung bean and chia is given, its compli...

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Bibliografiske detaljer

Principais autores:	I. N. Pushmina, V. N. Orobinskaya, O. Ya. Kolman, I. S. Deibert
Format:	Artigo
Sprog:	Russo
Udgivet:	North-Caucasus Federal University 2023-01-01
Serier:	Современная наука и инновации
Fag:	optimized recipe production flow chart gluten-free bread mung bean seeds chia seeds
Online adgang:	https://msi.elpub.ru/jour/article/view/1378
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