The application of the oat processing products and the powder from the local vegetable raw materials in the flour confectionery goods production
Автор: Matseychik I.V., Lomovsky I.O., Tayurova A.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 10, 2014 года.
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The role of dietary fiber in the diet, the application possibility of the oat processing products and berry powders of the infrared drying as functional additives are considered, the functional properties of the developed sponge cakes and cupcakes aresubstantiated in the article.
Dietary fiber, oats, buckthorn, powder, cupcake, functional properties, mountain ash, sponge cake
Короткий адрес: https://sciup.org/14083367
IDR: 14083367
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