Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Baktybekova Zhibek"'
Publikováno v:
E3S Web of Conferences, Vol 451, p 04007 (2023)
In this paper was studied the method of development of high-protein bakery products based on vegetable raw materials, covering 20% of the daily requirement in proteins and antioxidants with 100 grams of the product. Organoleptic, physico-chemical par
Externí odkaz:
https://doaj.org/article/28d198d315f44a40b1a993f2089769ee
