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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Bibliografische gegevens
Hoofdauteurs: F. A. Bischokova, L. Z. Borieva, I. B. Shogenova
Formaat: Artigo
Taal:Russo
Gepubliceerd in: Maykop State Technological University 2020-04-01
Reeks:Новые технологии
Onderwerpen:
wild raw materials baked products
preventive and diet nutrition
dietary fiber
quality indicators
Online toegang:https://newtechology.mkgtu.ru/jour/article/view/330
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