How to Cite
ogli, . S. S. K. . . (2025). FLOUR VARIETIES AND OTHER PRODUCTS OBTAINED AS A RESULT OF THE COMPLEX PROCESSING AND BIOMODIFICATION OF TRITICALE GRAINS . Confrencea, 2, 18–20. Retrieved from https://confrencea.org/index.php/confrenceas/article/view/1601
Abstract
The analysis examines the potential to expand the assortment of
various flour types, bread, and flour confectionery products obtained through the
complex processing and biomodification of triticale grains cultivated in the dry
climatic conditions of our republic, as well as the opportunities to enhance the raw
material base and nutritional value.
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