Open AccessThe use of the cereal flour in the biscotti technology
Publication year - 2020
Publication title -
naukovij vìsnik poltavsʹkogo unìversitetu ekonomìki ì torgìvlì. serìâ tehnìčnì nauki
Language(s) - English
Resource type - Journals
ISSN - 2518-7171
DOI - 10.37734/2518-7171-2019-1-2
Subject(s) - food science , recipe , raw material , wheat flour , dietary fiber , biological value , chemistry , organic chemistry