Method for Producing Bakery Products Using Phospholipid Concentrate of Safflower oil

dc.contributor.author	Altayuly, S.
dc.contributor.author	Magomedov, G.O.
dc.contributor.author	Ponomareva, E.I.
dc.contributor.author	Iztaev, A.I.
dc.contributor.author	Iskakova, G.K.
dc.contributor.author	Baimagambetova, G.B.
dc.date.accessioned	2019-04-12T11:07:52Z
dc.date.available	2019-04-12T11:07:52Z
dc.date.issued	2015
dc.identifier.uri	http://hdl.handle.net/123456789/1429
dc.description.abstract	The article is devoted to the topic today, a healthy diet, to be more precise, it describes a method of removing moisture from the phospholipids emulsion safflower oils, and subsequent usage of phospholipids concentrate in the production of dietary bakery products whole grain and malted milk.	ru_RU
dc.publisher	ATU	ru_RU
dc.relation.ispartofseries	МНПК;
dc.subject	Bakery products	ru_RU
dc.subject	Phospholipid concentrate	ru_RU
dc.subject	Oil	ru_RU
dc.title	Method for Producing Bakery Products Using Phospholipid Concentrate of Safflower oil	ru_RU
dc.type	Other	ru_RU

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