The influence of the wheat-amaranth bran content on the pan bread quality
The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2023-12-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | https://vestnik.mstu.edu.ru/show-eng.shtml?art=2204 |