The monograph summarizes the results of scientific research on the theoretical and practical substantiation of technologies of muffins of high nutritional value using products of processing of wheat germ and beet pulp.

The edition is offered for teachers, graduate students and students studying in the field of preparation 6.051701 "Food Technologies and Engineering" and in the specialties "Technology of bread, confectionery, pasta and food concentrates", "Food technology", as well as for specialists from bakery industry and restaurant establishments.