THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
The results of research on improving the technology of flour confectionery and bakery products enriched with components of secondary resources of fruit raw material to increase their nutritional value are given in the article. The purpose of the study is to substantiate the production of flour confe...
Kaydedildi:
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Kemerovo State University
2017-06-01
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| Seri Bilgileri: | Техника и технология пищевых производств |
| Konular: | |
| Online Erişim: | http://fptt.ru/stories/archive/45/1.pdf |
| Etiketler: |
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