STUDYING THE POSSIBILITY OF THE USE OF UNABI POWDERS IN THE PRODUCTION OF BAKERY PRODUCTS
Journal: Bulletin of the South Ural State University Series Food and Biotechnology
Year: 2019

The problem of creating bakery products with functional properties is considered by many authors, but, despite this, all new additives from vegetable raw materials with various functional properties appear. In our work, fruit culture of unabi is considered, not very long ago regionalized in the south of Russia, the Crimea and the North Caucasus. In our work, studies were conducted on the fruits of unabi, which are widely grown in the Krasnodar Territory, the common variety Chinese-2, recommended