DEVELOPMENT OF A NEW TYPE OF SEASONING BASED ON SPROUTED BUCKWHEAT GRAIN OF THE «BOGATYR» VARIETY
The article presents a recipe and a score scale for organoleptic evaluation of the quality of a new type of seasoning based on sprouted buckwheat. The results of studies of the nutritional value, biochemical composition, and antioxidant activity of the new product are presented. It was found that th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2022-06-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/925 |