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https://elib.bsu.by/handle/123456789/224527| Title: | Потребительские свойства мучных кондитерских изделий обогащенных биоактивными компонентами |
| Authors: | Шарабурко, Н. С. Евдохова, Л. Н. |
| Issue Date: | 2013 |
| Publisher: | Минск : Изд. центр БГУ |
| Citation: | Сборник научных работ студентов Республики Беларусь «НИРС 2012» / редкол.: А. И. Жук (пред.) [и др.] – Минск : Изд. центр БГУ, 2013. – С. 287-290. |
| Abstract: | The work is devoted to the use of barley flour in recipes of confectionery. The use of barley flour is proposed in the recipes of confectionary (cakes) as a functional ingredient. Recipes of flour mixtures with barley flour are developed. The data on the organoleptic quality indicators of baked functional orientated cupcakes with flour mixtures was obtained |
| URI: | http://elib.bsu.by/handle/123456789/224527 |
| ISBN: | 978-985-553-139-6 |
| Appears in Collections: | Сборник научных работ студентов Республики Беларусь "НИРС 2012" |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 287-290.pdf | 332,78 kB | Adobe PDF | View/Open |
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