THE STUDY OF PROTEIN IN THE COMPOSITION OF AMARANTH FLOUR FROM LOCAL ORIGIN
loading.default
item.page.date
item.page.authors
item.page.journal-title
item.page.journal-issn
item.page.volume-title
item.page.publisher
Journals Park Publishing
item.page.abstract
The present work is the development of the technology of bakery products for functional purposes using amaranth seed processing products from local raw materials.