Влияние Овощных Порошков На Пищевую Ценность И Варочные Свойства Макаронных Изделий

Фазуллина, О.Ф.; Смирнов, С.О.

doi:10.18411/lj-06-2021-51

ТРНиО 2021

DOI: 10.18411/lj-06-2021-51

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Влияние Овощных Порошков На Пищевую Ценность И Варочные Свойства Макаронных Изделий

О.Ф. Фазуллина¹,

С.О. Смирнов²

Abstract: Мелкодисперсные порошки листьев сельдерея, брокколи были включены в рецептуру макаронного теста. Цель исследования – изучение влияния овощных порошков на пищевую ценность и варочные свойства экспериментальных образцов, вырабатываемых из цельнозерновой полбяной муки.

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Влияние Овощных Порошков На Пищевую Ценность И Варочные Свойства Макаронных Изделий

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