The use of high humidity disperse fraction of jerusalem artichoke developed by its processing into alcohol in the food extrusion technology
The chemical composition and agrotechnical characteristics of Jerusalem artichoke (Helianthus tuberosus) determine the wide prospects for its use in various branches of the processing industry, including food biotechnology. The aim of the study was to determine the possibility to use Jerusalem art...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
2023-08-01
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| Series: | Аграрная наука Евро-Северо-Востока |
| Subjects: | |
| Online Access: | https://www.agronauka-sv.ru/jour/article/view/1412 |
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