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pro vyhledávání: '"R. Niyzbekova"'
Autor:
N. Mashanova, G. Mukambetov, G. Karimova, R. Niyzbekova, Zh. Sataeva, M. Smagulova, A. Ibzhanova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 139-145 (2022)
This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-
Externí odkaz:
https://doaj.org/article/c9d3f4deac4a492c93722e8293133dc9
