Wads with the enhanced protein content
Автор: Kolmakov Yu.V., Zelova L.A., Pakhotina I.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 4, 2015 года.
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The authors offer the new sort of the semi-finished spice cake on the basis of the wheat flour with the addition of the high-protein flour components from the naked-grain oat and barley sorts and other cultures providing the enhanced protein content and the good taste of the finished products.
Flour, composites, high-protein components, taste, shape stability, semi-finished spice cake, yellowness
Короткий адрес: https://sciup.org/14084252
IDR: 14084252
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