Open AccessCharacteristics of new sources of food fibers for the enrichment of flour confectioneries
Author(s) -
Катерина Рубенівна Касабова,
Ольга Володимирівна Самохвалова,
Світлана Георгіївна Олійник
Publication year - 2013
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2013.18861
Subject(s) - food science , chemistry , hemicellulose , wheat flour , pectin , meal , germ , cellulose , raw material , polysaccharide , beet pulp , pulp (tooth) , polyphenol , wheat germ , dietary fibre , dietary fiber , antioxidant , mathematics , biochemistry , organic chemistry , medicine , mathematical analysis , pathology