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

E. V. Belokurova, A. A. Derkanosova
2013 Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij  
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.
doi:10.20914/2310-1202-2013-2-119-124 doaj:eaff1e5bce0f4f84943cdcdbab666f67 fatcat:ivvijtlswzd3hik3qbqfy64otu