Abstract
The article examines the main components and features of the influence of sea buckthorn, laminaria, stevia, rice and corn flour on culinary flour products with increased nutritional value. The influence of rice flour on the formation of the quality of flour semi-finished products with its use was revealed. Compositions of ingredients were selected, preserving the traditional shape and taste of flour products. Formulations were developed, and the competitiveness of innovative flour products made from rice flour was evaluated. Organoleptic and physicochemical characteristics of the developed products were studied.
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