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USING SPROUTED BOBS MUNG PUREE AT PRODUCTION FLOUR CONFECTIONERY

Journal: International Scientific Journal "Internauka" (Vol.1, No. 60)

Publication Date:

Authors : ; ; ;

Page : 32-35

Keywords : mung beans (mung bean); flour confectionery products; proteins; amino acid score;

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Abstract

The expediency of using puree mung (mash) beans in the production of flour confectionery products and the prospects for the introduction of these products in the restaurant business has been investigated.

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Last modified: 2019-10-30 18:22:41