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...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Kemerovo State University
2017-06-01
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| Rangatū: | Техника и технология пищевых производств |
| Ngā marau: | |
| Urunga tuihono: | http://fptt.ru/stories/archive/45/1.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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