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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