THE PERSPECTIVE OF USING OF NEW NON-REGULATION RAW IN FOOD CONFECTIONERIES
DOI:
https://doi.org/10.30889/2523-4692.2018-08-01-019Keywords:
fenugreek, flour confectionery products, healthy nutrition.Abstract
In the article the useful properties of fenugreek are studied, its chemical and amino acid composition is studied. The benefits of using fenugreek are given. Presented is a recipe for new confectionery products using fenugreek. Their chemical composition,
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References
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