Zobrazeno 1 - 3
of 3
pro vyhledávání: '"I. B. Shogenova"'
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 20-29 (2020)
The ability to model the formula and assortment of flour confectionery is the main advantage of this group of products in the production process. The article presents the results of the research on the effect of pumpkin puree on the quality of white
Externí odkaz:
https://doaj.org/article/12ee7ea949534278b3bb1bc04e27149e
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 11-19 (2020)
The task of food products manufacturing enriched with substances that make up for the deficiency of certain substances remains very urgent. In order to prevent a large number of diseases, everyday products, in particular, baked goods are enriched. To
Externí odkaz:
https://doaj.org/article/b5f2d990d2404c7c8a3840b69f81d63f
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 15-21 (2018)
The article is devoted to the development of the technology and the formulation of “Mramornaya” bun for baby food using iron-containing raw materials in order to enrich white wheat flour with the most deficient minerals.
Externí odkaz:
https://doaj.org/article/154e94fb346d4d45bd52578c0d47b15a