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0221U102017,
0120U100735
,
Research on the nutritional value of flour of cereals and cereals of different regions of Ukraine.
Naumenko Oksana V., Кандидат технічних наук
27-01-2021
Іnstitute of Food Resources
The regional features of the nutritional value of flour depending on the type of cereals and cereals have been scientifically substantiated. A database on the technological properties and nutritional value of the main raw material of the bakery industry - flour of cereals and cereals, depending on the region of cultivation. "Recommendations for improving the baking properties of wheat flour" have been developed, which set out technological methods for improving the baking properties of low quality wheat flour. Scientific results were introduced in the educational process of the Faculty of Food Technologies and Product Quality Management of the agro-industrial complex of the National University of Life and Environmental Sciences of Ukraine.
Bela Nataliya I.
Bohdan Halyna S.
Hetman Inna A.
Koroliuk Kostiantyn Ye.
Naumenko Oksana V.
Polonska Tatiana A.
2021-01-27
Updated: 2025-12-07
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