The use of the Taro Latte dietary supplement in the production of semi-finished custard

Основное

Автор: Razhina E.V., Smirnova E.S., Neverova O.P., Chepushtanova O.V., Galushina P.S.

Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau

Статья в выпуске: 2, 2025 года.

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The aim of the study is to develop a recipe for a custard semi-finished product with the introduction of the additive Taro Latte of different concentrations.

Custard semi-finished products, taro latte additive, quality indicators of custard semi-finished products, enriched dough

Короткий адрес: https://sciup.org/140309086

IDR: 140309086 | DOI: 10.36718/1819-4036-2025-2-194-201

Статья научная