CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA
In the course of the study, the effect of dosages of black chokeberry powder on the quality of pasta made from flour with different gluten content was studied. The studies used normal-quality flour and low-gluten flour. To reduce the gluten content in wheat flour, it was mixed with potato starch. As...
| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Odesa National University of Technology
2020-03-01
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| シリーズ: | Harčova Nauka ì Tehnologìâ |
| 主題: | |
| オンライン･アクセス: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1649 |