Effect of red food bean flour on the rheological properties of pasta
Legumes, in particular beans, differ significantly from cereals in protein content, amino acids, micro- and macroelements, so it can be argued that the addition of beans to the composite mixture will improve the nutrient composition and use the final products (pasta or bakery products) as specialize...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2023-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2183 |