Dorohovich, VictoriyaAbramova, Asiat2016-10-282016-10-282016Dorohovych, 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.https://dspace.nuft.edu.ua/handle/123456789/24471The 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.otherфункціональні продуктиthe functional foodsбісквітиsponge cakesльняне борошноflaxseed flourкафедра готельно-ресторанної справикафедра технології хлібопекарських і кондитерських виробівOther