Quality assessment of a semi-finished product - filling for a cedar bun with the added powder from cedar cake
Автор: Tipsina Nellya Nikolaevna, Demidenko Galina Aleksandrovna
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Пищевые технологии
Статья в выпуске: 9, 2024 года.
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The objective of the study is to use cedar cake powder (cedar powder) for introducing it into the filling of cedar buns to enrich and improve the quality of flour confectionery products.
Biologically active substances, cedar nut kernels, cedar powder, filling for cedar buns, organoleptic and physicochemical indicators, product storage mode
Короткий адрес: https://sciup.org/140307210
IDR: 140307210 | DOI: 10.36718/1819-4036-2024-9-215-220
Статья научная
