INVESTIGATION OF THE INFLUENCE OF PEAS DIETARY FIBERS ON THE PROCESS OF FORMATION OF WHEAT DOUGH
Tetiana Sylchuk, Vira Zuiko*, Mariana Nazar, Vita Tsyrulnikova, Olena Tyshchenko,
Olga Pushka, Oksana Kyrpichenkova, Oleg Bortnichuk
Key words: Bakery products, Food fibers, Pea’s food fibers, Nutritional value.
