TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST

TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST

The assortment of ready-to-eat extruded products and the chemical composition of their ingredients according to the complex of basic and biologically active substances have been analyzed. The feasibility of developing new formulations of extruded breakfast cereals using non-traditional nut-bearing r...

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Bibliographic Details
Main Authors:	K. Sakibaev, L. Pylypenko, T. Nikitchina, G. Kasyanov
Format:	Article
Language:	English
Published:	Odesa National University of Technology 2019-06-01
Series:	Harčova Nauka ì Tehnologìâ
Subjects:	grain legumes fruit culture nut raw materials extrusion dry breakfasts
Online Access:	http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1401

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