Technology of bakery products from buckwheat flour, research of their quality and safety
This article presents the results of scientific research on the development of the technology of bakery products from buckwheat flour. Organoleptic, physico-chemical and safety indicators were studied. Studies have shown that bakery products obtained by adding buckwheat flour are 11.5% higher in phy...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2021-05-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
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| Online Access: | https://www.vestnik-atu.kz/jour/article/view/394 |