ANALYSIS OF THE EFFICIENCY OF ENRICHMENT WITH CHICKPEA FLOUR OF SEMI-FINISHED MEAT PRODUCTS
https://doi.org/10.54596/2309-6977-2021-4-99-103
Abstract
The content of the article is to increase the useful indicators of dumplings and study their biological value and organoleptic properties by preparing dough from chickpea flour. Based on the results obtained, a conclusion was made.
About the Author
K. N. Kaynet
Non-profit limited company “M. Kozybayev North Kazakhstan University”
Kazakhstan
Kazakhstan
Petropavlovsk
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Review
For citations:
Kaynet K.N. ANALYSIS OF THE EFFICIENCY OF ENRICHMENT WITH CHICKPEA FLOUR OF SEMI-FINISHED MEAT PRODUCTS. Vestnik of M. Kozybayev North Kazakhstan University. 2021;(4 (52.1)):99-103. (In Kazakh) https://doi.org/10.54596/2309-6977-2021-4-99-103
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