Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits
The influence of the addition of soy flour processed by ultrafine grinding and irradiation on the quality of crispy baked goods. The wet soybean grounds were dried and ground in an ultra-fine grinding machine. Also set the ratio of beans to water.
| Рубрика | Производство и технологии |
| Вид | статья |
| Язык | английский |
| Дата добавления | 02.06.2022 |
| Размер файла | 1,3 M |
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