The flour of soft wheat in the technologies of food products
The article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials. There is only one type of wheat flour in the retail network of Ukraine, which is characterized as flour with strong or medium gluten. Sci...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-05-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3928 |