Published September 28, 2022
| Version v1
Journal article
Open
DEVELOPMENT OF HEAT-RESISTANT FILLING TECHNOLOGY FOR FLOUR CONFECTIONERY PRODUCTS
Description
Тhe article discusses the features of the technology for the preparation of soybean heat-resistant filling for flour confectionery. The possibility of using soybean in the production of flour confectionery has been analyzed. The quality indicators of flour confectionery filling are considered.
Notes
"Science and innovation" international scientific journal. ISSN: 2181-3337
Files
A-30.pdf
Files
(202.3 kB)
| Name | Size | Download all |
|---|---|---|
|
md5:799cba7ae4c9d7d56667810534043ad2
|
202.3 kB | Preview Download |