Development of fortified pasta products with reduced calorie content using Viburunum opulus L. meal
Enriched pasta products with reduced calorie content have been developed using Viburunum opulus L. meal. The cooking properties (cooking time until done, amount of absorbed water, percentage of dry matter) of pasta with different contents of Viburunum opulus L. meal powder in the recipe have been st...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2024-12-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1653 |
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