Wheat grain preparing for production of conserved food “Second course for lunch“
Modern trends which imply maximum using of all caryopsis anatomical parts in people’s diet present a great interest from the point of view of developing a ready-to-eat preserved food «Second Course for Lunch» based on prepared whole grain in a convenient polymer package. The author suggested using t...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-05-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/49/4.pdf |
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