Development of new rye by-products and functional food on their basis
Автор: Kozlova T.S., Marzaeva M.Kh., Pervushin D.L.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu
Статья в выпуске: 3 (48), 2014 года.
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On the basis of the moisture-heat treatment studies with the use of convectional and conduction heat transfer method and new solutions in the rye preparation, resource-recovery technologies have been created for new rye by-products manufacture. New functional foods based on them have been developed.
Rye, functional foods, whole wheat flour, combined organic food, rye pasta, rye barley
Короткий адрес: https://sciup.org/142142890
IDR: 142142890
Статья научная
