Justification of the optimal ratio of components in macaroni products enriched with composite mixture

  • Authors

    • Denis Aptrakhimov
    • Maryna Mardar
    • Anatolie Evtushenko
    • Farida Smolnikova
    • Lubov Prokhasko
    • Maksim Rebezov
    • Mars Khayrullin

    Received date: February 22, 2019

    Accepted date: February 22, 2019

    Published date: December 3, 2018

    https://doi.org/10.14419/ijet.v7i4.38.27817
  • composite mixture, metric comparison measures, non-metric comparison measures, essential amino acid.

  • Abstract

    This article presents the results of mathematical calculations of nutritive value of macaroni product enriched with composite mixture. While creating the paste there was developed a composite mixture containing high-grade wheat flour, buckwheat and flax flour, and a characteristic of its biological value was obtained.

     

     

     


     

  • References

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  • How to Cite

    Aptrakhimov, D., Mardar, M., Evtushenko, A., Smolnikova, F., Prokhasko, L., Rebezov, M., & Khayrullin, M. (2018). Justification of the optimal ratio of components in macaroni products enriched with composite mixture. International Journal of Engineering and Technology, 7(4.38), 1327-1329. https://doi.org/10.14419/ijet.v7i4.38.27817

    Received date: February 22, 2019

    Accepted date: February 22, 2019

    Published date: December 3, 2018