THE USE OF MICRONIZED VEGETABLE AND FRUIT POWDERS IN THE TECHNOLOGY OF PASTA

This paper examines the possibility of using tokodispersnogo vegetable and fruit powders produced in-novative disintegration drying method at a temperature of 40 °C, allowing you to save beneficial ingredients of raw materials, in the production of pasta with the purpose of increasing the nutritiona...

Full description

Saved in:

Bibliographic Details
Main Authors:	Svetlana Yakovlevna Koryachkina, Ekaterina Nikolaevna Kholodova, Valerij Yakovlevich Chernykh, Olga Leonidovna Ladnova
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-10-01
Series:	Современная наука и инновации
Subjects:	тонкодисперсные овощные и фруктовые порошки макаронные изделия водосвязывающая способность водоудерживающая способность тонкодисперсных овощных и фруктово-ягодных порошков физико-химические свойства макоронных изделий fine vegetable and fruit powders pasta water binding capacity water-holding capacity of fine vegetable and fruit powders physico-chemical properties of pasta
Online Access:	https://msi.elpub.ru/jour/article/view/1057
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!

THE USE OF MICRONIZED VEGETABLE AND FRUIT POWDERS IN THE TECHNOLOGY OF PASTA

Similar Items