The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %
This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with va...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2023-04-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1527 |