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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...
में बचाया:
| मुख्य लेखकों: | , , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
PC Technology Center
2018-06-01
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| श्रृंखला: | Eastern-European Journal of Enterprise Technologies |
| विषय: | |
| ऑनलाइन पहुंच: | http://journals.uran.ua/eejet/article/view/133233 |
| टैग : |
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