DEVELOPMENT OF FUNCTIONAL MIXTURES FOR FLOUR CULINARY PRODUCTS
Background. Flour culinary products are in high demand among the population. To meet the needs of the population for nutritional and biological value when consuming this group of food products, it is necessary to enrich their ingredient composition with components that meet the specified requirement...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Science and Innovation Center Publishing House
2024-12-01
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| Seria: | Siberian Journal of Life Sciences and Agriculture |
| Hasła przedmiotowe: | |
| Dostęp online: | https://discover-journal.ru/jour/index.php/sjlsa/article/view/1032 |
| Etykiety: |
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