FLOUR CONFECTIONERY OF SPECIAL APPLICATION

M.I. Peresichny, M.F. Kravchenko, D.V. Fedorova

The article examines the results of the work on elaboration of new technologies for functional flour confectionery of higher nutritive and lower power value with the usage of dry extract of stevia, zostera and karraguinan for health-improvement nutrition, including for the people having diabet. The peculiarities of technology and main quality characteristics for elaborated products are given.

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