DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE

DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE

One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating healt...

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Bibliographic Details
Main Authors: L. Telezhenko, M. Napadovska, T. Pasternak
Format: Article
Language:English
Published: Odessa National Academy of Food Technologies 2021-06-01
Series:Zernovì Produkti ì Kombìkorma
Subjects:
crustilian
waffle products
vegetable raw materials
biological value
nutritional value
food density
Online Access:http://journals.onaft.edu.ua/index.php/gpmf/article/view/2016

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