Nutrition optimization. Use of triticale flour and pumpkin protein for bread making
Автор: Ovchinnikov A.S., Petrov N. Yu., Krayushkin A.I., Zagrebin V.L., Nikulin D.S., Salamatova A.K., Savina E.S.
Журнал: Волгоградский научно-медицинский журнал @bulletin-volgmed
Рубрика: Клиническая медицина
Статья в выпуске: 4 (44), 2014 года.
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Chemical composition of triticale flour and pumpkin flour was studied. A composite flour mix for bread making purposes was developed. It has been established that pumpkin bread is rich in minerals and biologically active substances, and it helps optimize nutrition.
Triticale flour, pumpkin flour, composite flour mix, bread
Короткий адрес: https://sciup.org/142149130
IDR: 142149130
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