Effect of Raphanus sativus L. var. sativus on Bakery Quality
The nutritional value of bread can be increased by adding plant ingredients. The radish (Raphanus sativus L. var. sativus) is a root plant with valuable physiologically active compounds, e.g., glucosinolates, phenolics, etc. However, its bitter-spicy taste makes it commercially unpopular. The articl...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2025-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/23416/23368/ |
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