Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour
In order to improve the biological value of bakery products and consumer properties of new products, there are used the technological additives and functional ingredients, which include bioactivated hulless oats. The purpose of the current work was to estimate the physical, rheological, baking param...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2022-09-01
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| coleção: | Зерновое хозяйство России |
| Assuntos: | |
| Acesso em linha: | https://www.zhros.online/jour/article/view/1985 |
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