USING FENUGREEK AS A SOURCE OF FUNCTIONAL FOOD INGREDIENTS
Keywords:
fenugreek seeds, chemical composition, bakery products, nutritional valueAbstract
The expediency of using extruded plant components in the technology of bakery products production is substantiated. The analysis of scientific research of domestic scientists in the field of studying the chemical composition and nutritional value of fenugreek seeds is carried out.
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Published
2023-05-10
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FOOD TECHNOLOGY
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Copyright (c) 2023 P.K. Garkina, E.S. Selivanov
This work is licensed under a Creative Commons Attribution 4.0 International License.