THE CONSUMER RESEARCH INDICATORS OF BREAD QUALITY WITH HERBAL SUPPLEMENTS
In article approach to expansion of the range of national bakeries of products on an example focaccia is offered. Need of development of a compounding and technology focaccia from wheat flour with addition of oatmeal and vegetable powders is proved. Influence of oatmeal and vegetable powder on consu...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/549 |
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