A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry
The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However,...
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| Auteurs principaux: | , , , , , |
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| Format: | article |
| Langue: | EN RU UK |
| Publié: |
PC Technology Center
2021
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| Accès en ligne: | https://doaj.org/article/b8af4b27407d46c386d58c55a1073db8 |
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