Development of formulation and technology of pancakes with beetroot powder of infrared drying
Anastasiia V. Kopylova,
Aleksandr N. Sapozhnikov,
Viktoria I. Kim
Abstract:Development of new formulations of bakery products with the use of vegetable ingredients is a promising direction for agriculture and food processing industry contributing their sustainable development. Thus, the development of new formulations and production technology of bakery products on the example of pancakes with addition of infrared-dried beetroot powder is of interest. The use of beetroot powder allowed to improve nutritional value of the product by increasing its vitamins and mineral substances conte… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.