Development of almond flour bread recipe
The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as addit...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/738 |
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