Research into the structural-mechanical properties of shortbread dough with oilseed meals
This paper reports results of research into the application of oil-seed meal in the technology of flour-based confectionery products, specifically shortbread dough. We have investigated the structural-mechanical properties of shortbread dough with the addition of meal from the seeds of sesame, nut,...
Main Authors: | , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
PC Technology Center
2019-06-01
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Series: | Eastern-European Journal of Enterprise Technologies |
Subjects: | |
Online Access: | http://journals.uran.ua/eejet/article/view/170617 |