Obolkina, VeraSkrypko, AnhelinaYemelyanova, NinaKyianytsia, Svetlana2014-05-302014-05-302014Obolkyna, V. Butter biscuit with increased biological value / V. Obolkyna, A. Skrypko, N. Yemelyanova, S. Kyianytsia // Journal of food and packaging. Science, Technique and Technologies / National Academy of packing Bulgaria, University of Food Technologies Plovdiv, Bulgaria. – 2014. – № 3. – P. 98–101.https://dspace.nuft.edu.ua/handle/123456789/14661Improving technology butter cookie with a high content of essential amino acids, macro- and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.enbutter biscuitsoatmealwheat flouroat malt flourздобне печивовівсяне борошноборошно пшеничнеборошно з вівсяного солодусдобное печеньеовсяная мукамука из овсяного солодакафедра технології хлібопекарських і кондитерських виробівArticle