Open AccessASSESSMENT OF THE NUTRITIONAL VALUE OF A MUFFIN WHEN USING WHOLE-GRAIN WHITE QUINOA FLOUR
Author(s) -
Н. Л. Наумова
Publication year - 2021
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2020-29-3-47-53
Subject(s) - recipe , food science , organoleptic , raw material , whole wheat , wheat flour , dietary fiber , whole grains , chemistry , taste , chemical composition , fiber , mathematics , organic chemistry