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European Science Review, Issue 9-10/2016

Vegetable fat-composite mix for the production of flour products

DOI: https://doi.org/10.29013/ESR-16-9.10-167-170

Pages: 167 - 170

Authors: Isabayev I. B., Djuraeva N. R.

Abstract: Scientifically proved the reasonability of using vegetable-fat composite blends of animal fats, vegetable oils and wheat flour embryonic product positioned as functional additives, improvers of flour products. The compositions of composites and their cooking technology are worked out

Keywords: vegetable-fat composite mixture, animal fat, vegetable oil, flour of wheat germinal products, fatty acid composition, flour products

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