Add to ORKGQuestions about the technological properties of vegetables, in particular, as stabilizers, emulsion and foam structure of food are considered. The data on the use of vegetables for the production of sweet dishes and the improvement of technology, as well as increasing the nutritional value of flour products are presented
Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based ...
The domestic preparation of vegetables induces a significant change in their sensory and health attr...
Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based ...
The questions about the special role in the rational health food of the population are given to the ...
Consumers increasingly require food products that preserve their nutritional value, retain a natural...
The algorithm of the study that includes theoretical analysis and physical experiment was elaborated...
The use of vegetable raw materials to create pasty blended semi-finished products not only increases...
The relevance of the study is due to the establishment of scientific data on the inferiority of chil...
The algorithm of the study that includes theoretical analysis and physical experiment was elaborated...
Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming sub...
The aim of the article is to develop the technology of new vegetable paste with iodinecontaining raw...
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and ...
A new method of production of multicomponent fruit and vegetable semi-finished products and sugar co...
By the method of selecting components, promising compositions were identified for enriching traditio...
The object of this study is the technology of Turkish delight production based on fruit and vegetabl...
Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based ...
The domestic preparation of vegetables induces a significant change in their sensory and health attr...
Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based ...
The questions about the special role in the rational health food of the population are given to the ...
Consumers increasingly require food products that preserve their nutritional value, retain a natural...
The algorithm of the study that includes theoretical analysis and physical experiment was elaborated...
The use of vegetable raw materials to create pasty blended semi-finished products not only increases...
The relevance of the study is due to the establishment of scientific data on the inferiority of chil...
The algorithm of the study that includes theoretical analysis and physical experiment was elaborated...
Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming sub...
The aim of the article is to develop the technology of new vegetable paste with iodinecontaining raw...
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and ...
A new method of production of multicomponent fruit and vegetable semi-finished products and sugar co...
By the method of selecting components, promising compositions were identified for enriching traditio...
The object of this study is the technology of Turkish delight production based on fruit and vegetabl...
Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based ...
The domestic preparation of vegetables induces a significant change in their sensory and health attr...
Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based ...