Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (Apr 2013)

Dietary composite dry mixture in the production of flour culinary and functionality products

  • E. V. Belokurova,
  • A. A. Derkanosova

DOI
https://doi.org/10.20914/2310-1202-2013-2-119-124
Journal volume & issue
Vol. 0, no. 2
pp. 119 – 124

Abstract

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Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.

Keywords