A. A. Krinitsyna, A. Kukina, J.R. Zobo, O. Suvorov
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Abstract
The article discusses the development of bread recipes using corn and turmeric, describes the methods of preparation in production. The results of organoleptic and physicochemical indicators are given; the nutritional and energy value of the developed product is calculated. The possibilities of introducing the technology in the Congo are analyzed.
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