INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are presented. It is found that waxy wheat flour contain...

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Principais autores:	A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik
格式:	Artigo
語言:	Inglês
出版:	Odesa National University of Technology 2023-07-01
叢編:	Harčova Nauka ì Tehnologìâ
主題:	waxy wheat flour sponge cakes biscuits fruitcakes muffins
在線閱讀:	https://journals.ontu.edu.ua/index.php/foodtech/article/view/2561
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