Development of a functional bread technology based on a grain baking mixture
One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking mixes with the use of bioactivated wheat, characte...
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2021-09-01
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| Series: | Vestnik MGTU |
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| Online Access: | http://vestnik.mstu.edu.ru/show.shtml?art=2104 |