Technology of Emulsion-Type Sauces of Higher Nutritional Value
- G.M. Lyavynets
- A.V. Gavrysh
- O.V. Nemirich
- L.Yu. Arsenyeva
Publication date
November 2013
DOI Publisher
Publishing House "Akademperiodyka" ISSN
1815-2066 Journal
issn:1815-2066Abstract
Indicated the current state of technology sauces emulsion type using raw materials of vegetable origin. Scientifically substantiated and confirmed theoretically technology sauces emulsion type of high nutritional value. Have developed afunctional diagram of the production process of an innovative product
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