Structural and mechanical parameters of the dough semi-finished product for culinary flour products
Taking into account the need to improve existing, optimize and create new technologies for flour culinary products, there is a need to use non-traditional raw materials for the design of flour culinary products of high nutritional value. The prescription composition of these products is adjustable,...
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2021-04-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4131 |