DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS

DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS

The use of milled red lentil seeds as a component of composite flour mixes from wheat baker's flour of increased nutritional and biological value is theoretically substantiated and experimentally confirmed. The most important role of nutrition components belongs to proteins, the main function o...

Full description

Bibliographic Details
Main Authors: Chizhikova O.G., Korshenko L.O., Pavlova M.A.
Format: Article
Language:Russian
Published: Kemerovo State University 2017-09-01
Series:Техника и технология пищевых производств
Subjects:
milled red lentil seeds
wheat baker's flour
composite flour mix
biological value
dietary fibers
Online Access:http://fptt.ru/stories/archive/46/13.pdf

Similar Items

Similar Items