Мягкие вафли с начинкой на основе тыквенного пюре
Published in SHILAP Revista de lepidopterología • May 18, 2015
Authors:,,
Г. О. Магомедов
А. Я. Олейникова
А. А. Журавлев
Abstract
Soft waffle were developed on the basis of a mix of a chick-pea and buckwheat flour and pumpkin puree. Waffle have a soft structure, pleasant aroma and taste; contents all irreplaceable amino acids, protein, vitamins, macro - and microcells, food fibers.
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