TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST
The assortment of ready-to-eat extruded products and the chemical composition of their ingredients according to the complex of basic and biologically active substances have been analyzed. The feasibility of developing new formulations of extruded breakfast cereals using non-traditional nut-bearing r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2019-06-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1401 |