THE EFFECT TYPE OF RAW MATERIAL AND TECHNOLOGY OF PRODUCTION ON THE QUALITY OF WHEAT-HEMP BREAD
The research belongs to the field of the technology bread production. Wheat bread is the most widespread food product that included in the rations of a large part of people. However, it has an unbalanced chemical composition in terms of dietary fiber, vitamins and minerals. To improve its nutritiona...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Odesa National University of Technology
2025-12-01
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| coleção: | Harčova Nauka ì Tehnologìâ |
| Assuntos: | |
| Acesso em linha: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3300 |
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