EXPANDING THE USE CASE GRAIN PROCESSING PRODUCTS IN BAKERY PRODUCTS
One of the most pressing problems is the use of various types of modified starches in baked bakery products. Such starches can be obtained from low-quality grain, which usually accounts for a significant part of the losses during storage. The processing of such grain into useful ingredients for use...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/289 |
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