Вафельні торти поліпшеного амінокислотного складу
Wafer Cakes of Improved Amino Acid Structure
Author(s): Roksolana BoidunykSubject(s): Agriculture
Published by: Altezoro, s. r. o. & Dialog
Keywords: wafer cakes; natural supplements; amino acid composition; essential amino acids; biological value; consumer properties;
Summary/Abstract: The article presents the results of the study of the amino acid composition of newly developed wafer cakes with adipose fillings combined with natural additives. The appropriateness of the using non-traditional raw materials (powder of willow herb, poppy oilcake, carob), as well as skimmed milk powder in order to increase the biological value of wafer cakes and improve their amino acid composition is proven
Journal: Traektoriâ Nauki
- Issue Year: 3/2017
- Issue No: 11
- Page Range: 2001-2011
- Page Count: 11
- Language: Ukrainian
