RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION
Flour confectionery products (FCP), high-calorie foods rich in carbohydrates and defective proteins, poorly assimilated by the human body. The prospect of using plant materials as functional ingredients that reduce energy and enhance the nutritional value of finished products is one of the most urge...
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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/643 |
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