DEVELOPMENT OF THE RECIPAL STRUCTURE OF THE FUNCTIONAL PRODUCT USING UNCONVENTIONAL PLANT RAW MATERIALS
The article is devoted to improving the range of pasta. Pasta products are in great demand among all groups of the population, so it can be considered as an object for the introduction of enriching and functional components.
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/165 |
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