Flour confectionery products of increased nutritional value
Studies on design of scientific and technological documentation for new flour confectionary with increased nutritional value are conducted in North-East Agricultural Research Institute. High attention is paid to using of rye raw material (rye flour and malt) for full or partial substitution of wheat...
Shranjeno v:
| Principais autores: | , |
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| Format: | Artigo |
| Jezik: | Russo |
| Izdano: |
Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
2017-10-01
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| Serija: | Аграрная наука Евро-Северо-Востока |
| Teme: | |
| Online dostop: | https://www.agronauka-sv.ru/jour/article/view/154 |
| Oznake: |
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