DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS
The use of milled red lentil seeds as a component of composite flour mixes from wheat baker's flour of increased nutritional and biological value is theoretically substantiated and experimentally confirmed. The most important role of nutrition components belongs to proteins, the main function of whi...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Kemerovo State University
2017-09-01
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| coleção: | Техника и технология пищевых производств |
| Assuntos: | |
| Acesso em linha: | http://fptt.ru/stories/archive/46/13.pdf |
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