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Development of macaroon cakes based on cedar flour

The article presents the results of a study of the effect of cedar flour on the quality of macaroon cakes. A comparative analysis of the chemical composition and technological properties of almond and partially defatted cedar flour has been carried out. The optimal dosage of cedar flour for the preparation of the macaroon base has been established, which makes it possible to obtain products with improved organoleptic characteristics and increased nutritional value.