Assessment of the influence of phytocomposition on the sensory characteristics of bakery products
One of the current trends in the production of fortified food products is the replacement of wheat flour with other types of raw materials in the recipe for bakery products. A study was conducted to study the effect of a phytocomposition based on dogwood fruits and secondary raw materials of apples...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2025-06-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1713 |
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