The use of flax products processing in technology sponge cakes functional purpose

dc.contributor.author	Dorohovich, Victoriya
dc.contributor.author	Abramova, Asiat
dc.date.accessioned	2016-10-28T07:37:32Z
dc.date.available	2016-10-28T07:37:32Z
dc.date.issued	2016
dc.description.abstract	The purpose of our work is to develop sponge cakes functionality. To achieve this task, we considered it appropriate to use in production technology sponge cakes processed flax (linseed meal), as flax is a natural source of ω-3 and ω-6 polyunsaturated fatty acids.	uk_UA
dc.identifier.citation	Dorohovych, V. The use of flax products processing in technology sponge cakes functional purpose / V. Dorohovych, А. Abramova // Food Science for Well-being : 8th Central European Сongress on Food, 23-26 May 2016, Kyiv. – K. : NUFT, 2016. – P. 224.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/24471
dc.language.iso	other	uk_UA
dc.subject	функціональні продукти	uk_UA
dc.subject	the functional foods	uk_UA
dc.subject	бісквіти	uk_UA
dc.subject	sponge cakes	uk_UA
dc.subject	льняне борошно	uk_UA
dc.subject	flaxseed flour	uk_UA
dc.subject	кафедра готельно-ресторанної справи	uk_UA
dc.subject	кафедра технології хлібопекарських і кондитерських виробів	uk_UA
dc.title	The use of flax products processing in technology sponge cakes functional purpose	uk_UA
dc.type	Other	uk_UA

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