The fern powder use in the production of shortbread and sponge cake semi-finished product
Автор: Tipsina N.N., Melnikova E.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 12, 2014 года.
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The production formulations of the shortbread and sponge cake semi-finished product with the addition of the fern powder that will allow to improve their nutritional value and to lower the calorie content are presented.
Fern powder, formulation, sponge cake semi-finished product, short bread semi-finished product
Короткий адрес: https://sciup.org/14083469
IDR: 14083469
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