A STUDY OF THE INFLUENCE OF THE COMPOSITION OF FINE VEGETABLE AND FRUIT POWDERS ON THE QUALITY OF LONG BISCUITS
It was set up that the use of fine fruit and vegetable powders in the technology of long biscuits leads to improved rheological characteristics of a protracted test, organoleptic and physico-chemical parameters of finished products. The optimal dosage of the compositions of vegetable and fruit powde...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/976 |
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