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.
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书目信息
Успехи современной науки (ISSN 2412-6608)
卷
5
期
4
ISSN
2412-6608
页码
47-51 pp.
其它主题
Profilograms; Fruit and vegetable powders; Enriched products
翻译的标题
Успехи современной науки (ISSN 2412-6608)
2018-03-15
AGRIS AP
