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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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Hoofdauteurs: A. Zaparenko, V. Dorozhko, S. Didenko, O. Holyk, А. Novik
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Odesa National University of Technology 2023-07-01
Reeks:Harčova Nauka ì Tehnologìâ
Onderwerpen:
waxy wheat flour
sponge cakes
biscuits
fruitcakes
muffins
Online toegang:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2561
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