Study of the effect of vegetable raw materials on the rheological parameters and vitamin composition of pasta
In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour and corn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied. The results of previous studies of dioecious nettle have shown that the plant cont...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-10-01
|
| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/293 |