THE INFLUENCE OF PROCESSED PRODUCTS OF WHEAT GERM ON GRAIN BREAD QUALITY
Development and introduction of new types of bakery products with increased nutritional value is one of the basic and urgent problems in the bakery industry. The solution of it is the use of whole grains, as well as secondary products of their processing. The use of by-products of wheat germ (oil, o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2014-07-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/407 |