NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING
The article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated by sensory (surface, shape, and colour of bread,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2019-04-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1312 |