Improvement of nutrition value of pastry dishes with vegetable raw materials
Автор: Rushchits Anastasia Andreevna
Рубрика: Прикладная биохимия и биотехнологии
Статья в выпуске: 2 т.1, 2013 года.
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The article discusses the use of pumpkin puree to improve the nutrition value and consumer properties of pancakes. The recipe of pancakes with pumpkin puree is worked out; the analysis of chemical composition is performed.
Pastry dishes, pancakes, pumpkin, nutrition value
Короткий адрес: https://sciup.org/147160678
IDR: 147160678
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