DEVELOPMENT OF AN ENRICHED BAKERY PRODUCT USING A PROBIOTIC COMPOSITE
The article presents the results of the study: changing the organoleptic parameters of white wheat bread from premium flour, by replacing part of the flour with a mixture of flour from corn and chickpeas in experimental proportions, and enriching bread with kombucha noculate in order to obtain an in...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/454 |
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