Development of a recipe for dessert bread with the taro tuber powder
Introduction. The results of the study of the production and quality assessment of dessert bread with taro tuber powder of different concentrations based on organoleptic and physicochemical indicators have been presented. Taro tuber powder does not contain gluten, it is hypoallergenic and has high n...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2025-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/797 |
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