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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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שמור ב:
Principais autores: A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik
פורמט: Artigo
שפה:Inglês
יצא לאור: Odesa National University of Technology 2023-07-01
סדרה:Harčova Nauka ì Tehnologìâ
נושאים:
waxy wheat flour
sponge cakes
biscuits
fruitcakes
muffins
גישה מקוונת:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2561
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