The technology perfection of bakery and wad with increased food and biological value when using secondary raw materials of soybean seed processing
Автор: Dotsenko S.M., Ivanov S.A., Skripko O.V., Tilba V.A., Kubankova G.V., Korshenko L.O.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 6, 2013 года.
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The technology of protein-carbohydrate flour production on the basis of soybean secondary raw materials is developed as a result of the conducted research. The possibility and feasibility of its use in the technology of bread and wad production to improve their nutritional and biological value are substantiated.
Secondary soybean raw materials, soybean protein-carbohydrate flour, bread and wads, functional products
Короткий адрес: https://sciup.org/14083085
IDR: 14083085
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