Method for producing whole grain product from buckwheat and lentils
The article presents data on the biochemical composition of cereals and legumes, on the basis of which 2 types of grain were selected: buckwheat and lentils. Experimental samples of whole-grain flour from buckwheat and lentil grains with an optimal ratio of starch, fiber, protein, and fat with a gri...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/7 |