Functional processed cheese: development of new technology
Автор: Gumarova A., Baybatyrov T., Japarova A.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 2 (123), 2019 года.
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The article presents data on the use of a dry mixture of rose hips, cranberries and turmeric for the production of processed cheese for functional purposes. The inclusion 2%, 3%, 5% of vitamin herbal supplements, increases storage capacity, improves organoleptic, physico-chemical parameters and nutritional value of processed cheese and does not require changes in the process.
Recipe, processed cheese, vitamins, herbal supplements, cranberries, rose hips, turmeric
Короткий адрес: https://sciup.org/140245862
IDR: 140245862
Список литературы Functional processed cheese: development of new technology
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