SCIENTIFIC AND PRACTICAL ASPECTS OF PRODUCTION THE COMBINED FOOD
In work of work the choice of use of lupin’s flour is reasonable, her physical and chemical indicators are studied. The technological scheme of development of the combined meat and cereal products of a functional orientation is developed and proved. The chemical composition of a ready-made product i...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Science and Innovation Center Publishing House
2017-01-01
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| Series: | В мире научных открытий |
| Subjects: | |
| Online Access: | http://journal-s.org/index.php/vmno/article/view/9608 |