The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour
High protein content, simplicity and time of cooking are two main advantages with which legumes have gained popularity among the population, however, this culture is used not only in its pure form, but also in the form of additives for baking. Adding pea and soybean flour to composite mixtures affec...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2022-02-01
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| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/1612 |
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