Study of the chemical composition of emmer wheat flour
Автор: Kryukova Ekaterina Vladimirovna, Leiberova Natalia Viktorovna, Likhacheva Elena Ivanovna
Рубрика: Физиология питания
Статья в выпуске: 2 т.2, 2014 года.
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The article is devoted to the comparative analysis of chemical, amino acid composition, physical and chemical indicators and a nutritional value of wheat and emmer wheat flour. The possible use of emmer wheat flour for the enrichment of pastries is analyzed.
Wheat flour, chemical composition, amino acid composition, emmer wheat
Короткий адрес: https://sciup.org/147160706
IDR: 147160706
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