ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ НЕТРАДИЦИОННОГО СЫРЬЯ В ПРОИЗВОДСТВЕ
            БУЛОЧНЫХ ИЗДЕЛИЙ ПОВЫШЕННОЙ ПИЩЕВОЙ И БИОЛОГИЧЕСКОЙ ЦЕННОСТИ

Yu.S. Kulkova; P.K. Garkina

PERSPECTIVES OF USE OF NON-TRADITIONAL RAW MATERIALS IN THE MANUFACTURE OF BAKERY PRODUCTS OF INCREASED FOOD AND BIOLOGICAL VALUES

Authors

Yu.S. Kulkova Penza State Technological University
P.K. Garkina Penza State Technological University

Keywords:

bakery products, non-traditional raw materials, natural dressings

Abstract

The analysis of theoretical and experimental studies of domestic scientists in the field of production of bakery products with increased biological value is given.

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pdf (Русский)

Published

2017-11-29

Issue

Vol. 4 No. 3 (2017)

Section

FOOD TECHNOLOGY

License

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

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