Effect of pregelatinized corn starch on the technological and quality properties of pea dough and snacks
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Abstract
Метою дослідження було вивчення впливу прежелатинізованого кукурудзяного крохмалю на технологічні та якісні властивості горохового тіста та снеків.
The aim of the study was to investigate the effect of pregelatinized corn starch on the technological and quality properties of pea dough and snacks.
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Effect of pregelatinized corn starch on the technological and quality properties of pea dough and snacks / Kateryna Rubanka, Olha Pysarets, Tetyana Levkivska, Oleksandr Samoilik, Vladyslav Shpak // Ukrainian Journal of Food Science. – 2025. – Vol. 13, Isue 1. – Pp. 55–66.