Pumpkin cellulose is a prospective additive for providing bread with healthy properties

dc.contributor.author	Shevchenko, Anastasiia
dc.date.accessioned	2023-04-18T08:16:01Z
dc.date.available	2023-04-18T08:16:01Z
dc.date.issued	2022
dc.description.abstract	Pumpkin cellulose is a promising raw material for inclusion in the recipe of bakery products based on wheat flour due to the high content of dietary fibers and the possibility of providing the body with a significant amount of this nutrient. In addition, such products are able to normalize the course of physiological processes in the body in modern adverse environmental conditions, neuroemotional and physical overloads.	uk_UA
dc.identifier.citation	Shevchenko, A. Pumpkin cellulose is a prospective additive for providing bread with healthy properties / A. Shevchenko // Здорове харчування від дитинства до довголіття: стан та перспективи : IІ Міжнародна науково-практична мультидисциплінарна конференція. – Київ : НУХТ, 2022. – С. 30-31	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/40195
dc.language.iso	en	uk_UA
dc.subject	pumpkin cellulose	uk_UA
dc.subject	dough	uk_UA
dc.subject	bakery product	uk_UA
dc.subject	fiber	uk_UA
dc.subject	integral rate	uk_UA
dc.subject	кафедра технології хлібопекарських і кондитерських виробів	uk_UA
dc.title	Pumpkin cellulose is a prospective additive for providing bread with healthy properties	uk_UA
dc.type	Thesis	uk_UA

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