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

  • Abstract
  • Keywords
  • References
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  • 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.





  • Keywords

    composite mixture, metric comparison measures, non-metric comparison measures, essential amino acid.

  • References

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Article ID: 27817
DOI: 10.14419/ijet.v7i4.38.27817

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