Indicators of bread sticks based on wheat, rye flour and powders of large-fruited and smallfruited varieties of tomatoes
The article presents the results of determining the quality indicators of composite mixtures, semi-finished products and bread sticks based on wheat flour of the first grade, sifted rye flour in ratios of 70 and 30 parts; 80 and 20 parts and powderes of large-fruited and small-fruited varieties of t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2023-09-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1484 |
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