Technology elaboration of biscuits with reduced sugar content
The technology of biscuits "Zdorovia". The current production state of flour confectionery, improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food technologies |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Olga Romanovska |
| Дата добавления | 27.04.2023 |
| Размер файла | 155,4 K |
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