Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it
This paper reports the results of studying the effect of fat removal from wheat germ on its functional-technological properties, as well as its commercial potential, using the technology of butter biscuits as an example. The expediency of large-scale application of fat-free germ has been established...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2021-08-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/237938 |