Published July 20, 2015
| Version v1
Journal article
Open
Development of technology of bakery products supplemented with kelp laminaria.
Description
It is suggested to use as part of the filling baked pies. The paper presents the developed recipes baked pies, the results of studies of the effect of making seaweed organoleptic properties, is a flow chart of production.
Files
8._.._...pdf
Files
(563.1 kB)
| Name | Size | Download all |
|---|---|---|
|
md5:54276a2d6382222e70ea432a40b7a144
|
563.1 kB | Preview Download |