Tag: качество макаронных изделий

Research of macaroni products and development of production technology with improved food value, and exactly with addition of amarant fiour

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and . Research of macaroni products and development of production technology with improved food value, and exactly with addition of amarant fiour//Science online: International Scientific e-zine - 2019. - №6. - https://nauka-online.com/en/publications/technical-sciences/2019/6/issledovanie-makaronnyh-izdelij-i-razrabotka-tehnologii-proizvodstva-s-povyshennoj-pishhevoj-tsennostyu-a-imenno-s-dobavleniem-muki-amaranta/

Annotation: The paper presents the topic of expediency of enriching pasta with the help of enriching additives and improving the nutritional value. Examples of the effect of the additive on the human body. The paper also presents calculations of the formulation of pasta, subject to the introduction of enriching additives, namely amaranth. The analysis and calculations of the quality of the resulting pasta when making enriching additives with different percentages in the recipe.

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