DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR THE HYDROTERMAL PROCESSING OF SPROUTED WHEAT GRAIN POWDER
The present work is devoted to the development of technological parameters for the hydrothermal processing of powdered sprouted wheat and justification of use of the powder produced as a food additive. Introduction of sprouts into the diet stimulates metabolism and hematopoiesis, boosts immunity, co...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2014-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=3&article=9 |