Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций

Конференция: International Workshop on Innovations in Agro and Food Technologies, WIAFT-V 2021

Год издания: 2021

Идентификатор DOI: 10.1088/1755-1315/848/1/012023

Аннотация: This article presents the results of development of biscuits with new taste and improved amino acid composition. Soy and buckwheat flours were chosen as functional additives, as raw materials with a high protein content and a more perfect amino acid compo

Журнал: IOP Conference Series: Earth and Environmental Science

Выпуск журнала: Vol. 848, Is. 1

Номера страниц: 12023

ISSN журнала: 17551307

Издатель: IOP Publishing Ltd

• Ermosh L.G. (Institute of Food Production, Krasnoyarsk State Agrarian University, st. Chernysheva St., 19, Krasnoyarsk, 660130, Russian Federation)
• Prisuhina N.V. (Institute of Food Production, Krasnoyarsk State Agrarian University, st. Chernysheva St., 19, Krasnoyarsk, 660130, Russian Federation)
• Melnikova E.V. (Institute of Food Production, Krasnoyarsk State Agrarian University, st. Chernysheva St., 19, Krasnoyarsk, 660130, Russian Federation)
• Safronova T.N. (Institute of Trade and Services, Siberian Federal University, L. Prushinskaya St., 2, Krasnoyarsk, 660075, Russian Federation)

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