DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
Production of new types of functional bakery products of is a perspective direction for the food industry. The widening of bakeryproducts assortment is due to the use of additional raw materials, one of which is soya-ginger or soya-citrus flour. In the article the results of scientific investigation...
Main Authors: | , , , |
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Format: | Article |
Language: | Russian |
Published: |
Kemerovo State University
2015-06-01
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Series: | Техника и технология пищевых производств |
Subjects: | |
Online Access: | http://fptt.ru/stories/archive/37/7.pdf |