Methods for increasing food value of flour confectionery goods
The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, calcium by 13%, magnesium by 40.4%, and the amount of carbohydrates decreases by 4....
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Almaty Technological University
2021-01-01
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| סדרה: | Алматы технологиялық университетінің хабаршысы |
| נושאים: | |
| גישה מקוונת: | https://www.vestnik-atu.kz/jour/article/view/267 |
| תגים: |
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