EXTRUDATES FROM VEGETABLE RAW MATERIALS WITH A HIGH LIPID AND FIBER CONTENT
The application of composites obtained by extruding the vegetable raw materials with a high content of starch, lipids, proteins and dietary fibers as a functional additive to flour confectionery and bakery products is very important. Meanwhile to obtain high quality extrudates from the raw materials...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2016-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/42/15.pdf |