Formation of cracker quality indicators using non-traditional raw materials
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 wheat flour crackers. Pumpkin puree contains vitam...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2020-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/331 |