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Author

A. Kostromina

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2026

INCREASING THE NUTRITIONAL VALUE OF FLOUR CULINARY PRODUCTS BASED ON CORN AND WHEAT FLOUR COMPOSITIONS

The article is devoted to innovative methods of improving the quality of food products of flour culinary products through compositions of corn and wheat flour. The chemical composition of flour, the technological properties of the mixture (ratios 50:50-60:40), the effect on the rheology of the dough, organoleptics and...

O. G. Komkova, A. Kostromina, Bogdan Romanovich Mevsha · 0 citations

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