The effect of vegetable biogenic additives on microbiological indicators of rye-wheat crispbreads dough
The article presents the results of the research of the possibility of using extracts of ginger root and calendula flowers in the production of crispbreads from a mixture of rye and wheat flour added to the dough, in order to reduce the process of dough process and to impart functional properties to...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-09-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/311 |
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