Development of a pasta recipe using vegetable powders
А. М. Саидов,
Д. А. Калитка,
А. М. Жилкишинова
et al.
Abstract:In almost all countries of the world, there is a rapid development of areas related to the production of products of increased nutritional value. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable… Show more
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