FIELD: food-processing industry.
SUBSTANCE: method involves preparing mixture of preliminarily milled groats and nut shell; introducing vitamins, flavor and enrichment additives; wetting resultant mixture; providing extrusion and drying of product; treating ready product with chitosan.
EFFECT: improved organoleptical properties, increased content of biologically active substances and prolonged shelf life of food product.
4 cl, 2 ex
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