APPLICATION OF BY-PRODUCTS IN THE MANUFACTURE OF NEW KINDS OF PUMPKIN BREAD
2017
Bischokova, F.A. | Boriyeva, L.Z. | Shogenova, I.B.
the article is devoted to the development of the technology of baking bread from wheat flour using pumpkin products, with a view to expanding the range of bread products of increased nutritional value.
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Bibliographic information
Pagination
81-84 pp.
Other Subjects
Pumpkin juice
Translated Title
Успехи современной науки (ISSN 2412-6608)
2018-03-15
AGRIS AP
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