Use of flax processing products in the food industry
The article analyzes the results of research in the field of nutrition physiology. The expediency of adding flax processing products to bakery products and determining the optimal ratio of wheat and flax flour in the production technology of bread.
| Рубрика | Производство и технологии |
| Предмет | Technology |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Taras Chaikivskyi |
| Дата добавления | 27.10.2023 |
| Размер файла | 23,6 K |
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