The Effect of Juniper Powder (Juniperus Communis L) on the Physico-chemical, Antioxidant Properties of Wheat Bread
The article considers the use of vegetable raw materials in order to increase the physico-chemical composition, antioxidant activity of bakery products.Juniper fruit powder (Juniperus communis L) was selected as a plant raw material.The aim of the study is to increase the physico-chemical, antioxidant properties of bread by adding crushed juniper f