Development of flour confectionery products using physiologically valuable beekeeping products
The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-07-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/753 |
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