Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread
The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
North-Caucasus Federal University
2023-12-01
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| coleção: | Современная наука и инновации |
| Assuntos: | |
| Acesso em linha: | https://msi.elpub.ru/jour/article/view/1523 |
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