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Application of semi-finished products from wild raw materials to increase the nutritional value of baked products
The task of food products manufacturing enriched with substances that make up for the deficiency of certain substances remains very urgent. In order to prevent a large number of diseases, everyday products, in particular, baked goods are enriched. To improve the qualitative and quantitative composit...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Russo |
| 出版事項: |
Maykop State Technological University
2020-04-01
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| シリーズ: | Новые технологии |
| 主題: | |
| オンライン･アクセス: | https://newtechology.mkgtu.ru/jour/article/view/330 |
| タグ: |
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