Improvement of quality and increase competitiveness of foodstuff on the fatty basis
Автор: Ivkova I.A.
Журнал: Вестник Омского государственного аграрного университета @vestnik-omgau
Рубрика: Технические науки
Статья в выпуске: 3 (7), 2012 года.
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Compoundings are developed, production check is carried out and approved as the reference document (TU and TI) on confectionery production (cookies) with replacement of the main fatty raw materials (margarine) by vegetative fats.
Vegetative fats, confectionery, quality indicators, range expansion, economic effect
Короткий адрес: https://sciup.org/142199389
IDR: 142199389
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