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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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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Russo |
| Опубликовано: |
Maykop State Technological University
2020-04-01
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| Серии: | Новые технологии |
| Предметы: | |
| Online-ссылка: | https://newtechology.mkgtu.ru/jour/article/view/330 |
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