Development of a new recipe muffins increased nutritional value
In the technology of flour confectionery products non-traditional types of plant raw materials can be used. Introduction of muffins of pumpkin and flour from whole wheat seeds, rich in vitamins and microelements, will enrich muffins with useful substances and increase their nutritional value. The pu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2018-03-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1594 |