Study of properties of wheat germins and meals and their use in the production of dietary hardtacks

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...

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Bibliographic Details
Main Authors: Pavlo Pyvovarov, Tetiana Cheremskaya, Maryna Kolesnikova, Svitlana Iurchenko, Svitlana Andrieieva
Format: Article
Language:English
Published: PC Technology Center 2021-08-01
Series:ScienceRise
Subjects:
wheat germ
wheat germ meal
hardtacks
nutritional value
biological value
Online Access:http://journal.eu-jr.eu/sciencerise/article/view/2039

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