Some aspects of low-calorie sweet dishes creation with improved nutritional value
Автор: Nepovinnykh Nataliya Vladimirovna, Sergeev Valeriy Nikolaevich, Ptichkina Nataliya Mihaylovna
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 1 (21), 2016 года.
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The paper examines the possibility of sweet dishes creating with improved nutritional value on the basis of research data about the utility of dairy whey and non-starch polysaccharides belonging to the class of dietary fibers.
Non-starch polysaccharides, sweet dishes, dairy whey
Короткий адрес: https://sciup.org/14998835
IDR: 14998835
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