The use of corn and buckwheat flour in the production of bakery products
Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-01-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/701 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|