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Development of dough formulation for dumplings with the addition of non-traditional types of flour
Journal: Science Journal "NovaInfo" (Vol.1, No. 84)Publication Date: 2018-05-16
Authors : Mukhametova Elvina Frangelevna;
Page : 61-64
Keywords : NUTRITIONAL VALUE; DUMPLINGS; FLAXSEED FLOUR; CORN FLOUR; QUALITY INDICATORS;
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Abstract
The results of the development of the test formulation for dumplings with the addition of flax and corn flour.
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Last modified: 2018-05-17 05:25:27