Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate
Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pa...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2020-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/57/4.pdf |
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