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...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
2017-10-01
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| coleção: | Аграрная наука Евро-Северо-Востока |
| Assuntos: | |
| Acesso em linha: | https://www.agronauka-sv.ru/jour/article/view/154 |
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