Quality assessment of low-calorie biscuit semi-finished product

Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev Pub Date : 1900-01-01 DOI:10.26897/978-5-9675-1855-3-2021-234

I. Novikova

引用次数: 0

Abstract

the article presents the results of laboratory research on the development of a recipe and assessment of the quality of a low-calorie semi-finished product with the replacement of part of the premium wheat flour with oat flour

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低热量饼干半成品质量评定

本文介绍了一种用燕麦粉代替部分优质小麦粉的低热量半成品的配方开发和质量评价的实验室研究结果

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev

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