The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta
This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in fl...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2022-12-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1252 |