Fortification of pancakes with high protein lupine flour
Year: 2025
Type: article
Abstract: The analyses of the domestic and world experience in fortification of nutritional and biological value of flour products by means of using of herbal high-protein raw materials has been presented in the paper. The perspective of using of lupine flour in technology of flow products was shown. The optimal amount of lupine flour in the formula of pancakes without worsening of the quality was determined
Authors: Pavliuchenko, O., Bondar, N., Sots'ka, Y., Lysenko, D.
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6963925767