INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT
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DOI: 10.15673/fst.v13i3.1474
Abstract: The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour… read more here.
Keywords: black wheat; wheat; variety; flour obtained ... See more keywords