MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC
One of the main directions in the confectionery industry is creating new functional-purpose products. Besides meeting the dietary demand, they are supposed to be wholesome and health-giving. That is why so topical a task is enriching the composition of confections with synbiotics. They will have a p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2021-06-01
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| Series: | Zernovì Produkti ì Kombìkorma |
| Subjects: | |
| Online Access: | http://journals.onaft.edu.ua/index.php/gpmf/article/view/2015 |