PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS
Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is a major factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheat flour with specific characteristics. Differential approach t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2022-03-01
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| Series: | Zernovì Produkti ì Kombìkorma |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/gpmf/article/view/2230 |