PROSPECTS OF COMPOSITE MIXTURE BAKERY PRODUCTS IN TECHNOLOGY FUNCTIONAL USE

Authors

  • N. N. Shmatkova Penza State Technological University
  • P. K. Voronina Penza State Technological University

Keywords:

thistle, extrusion processing, functional foods

Abstract

The expediency of application of the extruded mixture comprising milk thistle seeds and grains of wheat as a source of functional food ingredients to create functional bakery products.

Published

2015-11-11

Issue

Section

FOOD TECHNOLOGY

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