Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness
N Rudska, O Cherevko, A Pugach… - … -European Journal of …, 2023 - papers.ssrn.com
IMPROVEMENT OF THE MANUFACTURING METHOD OF MULTI-COMPONENT PASTE- LIKE
VEGETABLE SEMI-FINISHED PRODUCTS WITH A HIGH DEGREE OF RE Page 1 41 Technology …
VEGETABLE SEMI-FINISHED PRODUCTS WITH A HIGH DEGREE OF RE Page 1 41 Technology …
Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste
A Zagorulko, O Shydakova-Kameniuka… - … -European Journal of …, 2023 - socrates.vsau.org
The object of research is the technology of creamy-whipped sweets with the addition of fruit
and berry paste. Its addition solves the problem of improving sugar masses, namely …
and berry paste. Its addition solves the problem of improving sugar masses, namely …
Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste
K Kasabova, O Samokhvalova… - … -European Journal of …, 2022 - papers.ssrn.com
The object of this study is the technology of Turkish delight production based on fruit and
vegetable paste with a high content of physiologically functional ingredients. The chemical …
vegetable paste with a high content of physiologically functional ingredients. The chemical …
IMPROVING THE PRODUCTION TECHNIQUE OF PAT BASED ON MULTICOMPONENT FRUIT AND BERRY PASTE.
The object of this study is the technology of making fruit pat based on apple, apricot, and
rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the …
rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the …
DETERMINATION OF THE FEATURES OF THE USE OF THREE-COMPONENT VEGETABLE AND FRUIT PASTE IN MARMALADE TECHNOLOGY.
O Samokhvalova, O Cherevko… - Eastern-European …, 2024 - search.ebscohost.com
The object of the study is the technology of marmalade based on pumpkin, apple and
dogwood paste. The development of a vegetable and fruit paste allows to solve the issue of …
dogwood paste. The development of a vegetable and fruit paste allows to solve the issue of …
IMPROVEMENT OF CUPCAKE TECHNOLOGY WITH THE ADDITION OF DRIED BEET POMACE.
The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its
composition, as well as the technology of cupcakes with its addition. The task of enriching …
composition, as well as the technology of cupcakes with its addition. The task of enriching …
[PDF][PDF] УДОСКОНАЛЕННЯ СПОСОБУ ВИГОТОВЛЕННЯ ФУНКЦІОНАЛЬНОГО НАПІВФАБРИКАТУ І КЕКСІВ НА ЙОГО ОСНОВІ
ОЄ Загорулько, АМ Загорулько… - Редакційна …, 2023 - dspace.nuft.edu.ua
Об'єктом є знецукрюванні бурякові вичавки, які вміщують у своєму складі велику кількість
харчових волокон, а також технологія кексів з їх додаванням. Вирішується проблема …
харчових волокон, а також технологія кексів з їх додаванням. Вирішується проблема …