USING RICE BRAN FOR FUNCTIONAL PURPOSE BREAD PRODUCTION TECHNOLOGY
The article reveals the results of a number of studies aimed at improving the functional purpose bread production technology using rice bran. The purpose of the research was to study the influence of rice bran on the nutritional value of baked goods based on the final product quality and nutritional...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-12-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/47/2.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|