Use of flax processing products in the food industry
The article analyzes the results of research in the field of nutrition physiology. The expediency of adding flax processing products to bakery products and determining the optimal ratio of wheat and flax flour in the production technology of bread.
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The aim of the article is to consider issues related to the technological process of preserving and enriching the composition of milk. It is noted that milk, which is of great importance in nutrition due to the presence of proteins, fats, minerals.
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