POSSIBILITIES OF EXPANDING THE RANGE OF FLOUR CONFECTIONERY PRODUCTS
Keywords:
functional additives, flour confectionery, shortbread cookiesAbstract
The review of the data of domestic literary sources for the improvement of ways to expand the range of flour confectionery products is presented, as well as the possibilities of using natural materials in order to increase the nutritional value of products are studied.
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Published
2023-05-10
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Section
FOOD TECHNOLOGY
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Copyright (c) 2023 Y.S. Kuritsyna, P.K. Garkina
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