Nutritional And Biological Value Of National Breads With The Use Of Vegetable Extracts
Abstract
The problem of the nutritional and biological value of food products, including bakery products, shows the feasibility of improving their chemical composition, eliminating the deficiency of individual components, enrichment with high-grade proteins, vitamins, minerals and dietary fiber. An effective way to solve this problem is to use as additives high-protein products of plant origin, in particular, obtained by extracting the ground parts of certain species of non-traditional plant species.
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