IMPROVEMENT OF RECIPE CHOCOLATE CAKE "BROWNIE", ENRICHED WITH FLAXSEED AND OAT FLOUR
Journal Title: Молодий вчений - Year 2017, Vol 2, Issue 42
Abstract
The article presents the improvement of recipes cooking chocolate cake "Brownie", with using flaxseed and oatmeal flour to obtain products with high nutritional and biological value, due to higher content of essential amino acids, minerals and dietary fiber.
Authors and Affiliations
E. V. Matiyaschuk, N. V. Bashkirova
Keywords
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