ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

THE BASIS FOR THE REGIMES OF MICRONIZATION OF WHOLEGRAINS WHEAT PRODUCTION

Abstract
Whole grain products is an important source of essential nutrients. To increase the consumption of wholegrain foods it is necessary to develop their formulations and technologies. The influence of the modes of micronization and crushing of wheat for the production of whole grains, and the selection of the method of their culinary treatment is studied.
Keywords
Whole-grain products, grain, wheat micronization, micronized flakes, readiness
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Abstract
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