ПЕРСПЕКТИВЫ ПРИМЕНЕНИЯ КОМПОЗИТНОЙ СМЕСИ В ТЕХНОЛОГИИ ХЛЕБОБУЛОЧНЫХ
            ИЗДЕЛИЙ ФУНКЦИОНАЛЬНОГО НАЗНАЧЕНИЯ

N. N. Shmatkova; P. K. Voronina

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.

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Published

2015-11-11

Issue

Vol. 2 No. 3 (2015)

Section

FOOD TECHNOLOGY

License

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

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