Various Flours in Pastry Production Technology
Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types o...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Kemerovo State University
2022-06-01
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| Series: | Техника и технология пищевых производств |
| Assuntos: | |
| Acceso en liña: | https://fptt.ru/en/issues/20365/20420/ |
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