Optimization of apple juice dosage in the recipe of bakery products
Research on the development of bakery products of high nutritional value are conducted in FSBEI HE «Saratov State Agrarian University named after N.I. Vavilov». Improving the nutritional and biological value of bakery products remains an urgent task. One way to solve it is to use natural food fortif...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/234 |
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