Ways to improve the quality and nutritional value of rye bread
The purpose of this research work is to study the possibility of using dietary fiber (DF) from flaxseed flour and rice husk as an additional raw material in the production of rye bread. The study was conducted on samples included in the recipe of rye bread with the addition of 5; 10; 15; 20 % flaxse...
| Published in: | Алматы технологиялық университетінің хабаршысы |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2022-09-01
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| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1072 |