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Studying the effect of sesame flour on the technological properties of dough and bread quality
It has been proven that the sesame seed chemical composition when compared with wheat flour is distinguished by the larger content of mono- and polyunsaturated fatty acids, mineral substances, protein, valuable for its amino acid composition, dietary fiber, and vitamins. In order to extend the assor...
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| Main Authors: | , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
PC Technology Center
2018-06-01
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| Sraith: | Eastern-European Journal of Enterprise Technologies |
| Ábhair: | |
| Rochtain Ar Líne: | http://journals.uran.ua/eejet/article/view/133233 |
| Clibeanna: |
Cuir Clib Leis
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