USING SPROUTED BOBS MUNG PUREE AT PRODUCTION FLOUR CONFECTIONERY
Journal Title: Международный научный журнал "Интернаука" - Year 2018, Vol 1, Issue 20
Abstract
The expediency of using puree mung (mash) beans in the production of flour confectionery products and the prospects for the introduction of these products in the restaurant business has been investigated.
Authors and Affiliations
Lesia Volynska, Nadiia Kravchuk, Iryna Koretska
Keywords
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- EP ID EP615056
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