Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
Object of research: technology of production of dietetic hardtacks using germs and meal of wheat germ, by defatting them. Investigated problem: the process of defatting wheat germ meal not only reduces the total amount of lipids, but also contributes to a change in the ratio of individual fatty a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2021-08-01
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| Series: | ScienceRise |
| Subjects: | |
| Online Access: | http://journal.eu-jr.eu/sciencerise/article/view/2039 |