New approaches to the qualitative and safe foodstuff development
Автор: Parshutina I.G., Vlasova M.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 9, 2013 года.
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The mushroom powder production technology from chanterelles is presented in the article, the new approach to bread production from wheat flour with the additive is offered. The influence of the mushroom powder on the bread consumer properties and safety is studied.
Chanterelle mushroom powder, wheat flour bread, quality, nutrition value, safety
Короткий адрес: https://sciup.org/14083260
IDR: 14083260
Статья научная
