DEVELOPMENT OF TECHNOLOGY FOR BAKERY PRODUCTS USING EXTRUDED BUCKWHEAT

Authors

P. K. Voronina Penza State Technological University

Keywords:

buckwheat, extrusion processing, properties, bakery

Abstract

The results of studies of native and extruded grains of buckwheat.

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pdf (Русский)

Published

2015-05-11

Issue

Vol. 2 No. 1 (2015)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2015 P. K. Voronina

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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