DIRECTIONS FOR IMPROVEMENT OF ENRICHED BAKERY PRODUCTS ASSORTMENT
2017
Beletskaya, N.M. | Udalova, L.P. | Pashentseva, L.P.
the article presents the results of application of fruit and vegetable powders produced by the peasant farm IE L.G. Slavgorodskiy, for the production of enriched bakery products from wheat and a mixture of rye and wheat flour. Organoleptic evaluation for new types of bakery products was conducted by the profile method, by the results of which we made proposals for the use of fruit and vegetable powders.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
47-51 pp.
其它主题
Fruit and vegetable powders; Enriched products; Profilograms
翻译的标题
Успехи современной науки (ISSN 2412-6608)
2018-03-15
AGRIS AP