Influence of oil-crops on layout quality indicators
Автор: Bezrukova K.
Журнал: Форум молодых ученых @forum-nauka
Статья в выпуске: 6-1 (22), 2018 года.
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The paper presents a brief description of the raw materials used - linseed flour, as well as the results on the physicochemical and organoleptic characteristics of oilseeds for the quality of the puffed product.
Puff pastry, oilseeds, quality
Короткий адрес: https://sciup.org/140283225
IDR: 140283225
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