Improving the quality of soybean by-products by physical methods during its use in bakery technology. Review
Physiological function of dietary fiber, the use of various types of fiber in bakery products. Improve the quality of legume waste with physical technology. Removal of Ant nutrition factors. Trypsin inhibitor, use of legume flour in bread and cakes.
| Рубрика | Кулинария и продукты питания |
| Предмет | Cooking |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Fang Wang |
| Дата добавления | 03.06.2022 |
| Размер файла | 59,6 K |
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