Oilcakes from vegetable raw materials - prospects for the use in the technology of curd products
Автор: Simonenkova A.P., Shalimova A.A., Tolkunova N.N.
Журнал: Биология в сельском хозяйстве @biology-in-agriculture
Рубрика: Современные аспекты производства продуктов питания
Статья в выпуске: 1 (10), 2016 года.
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Today the study and application of vegetable raw materials in the technology of innovative cheese products. The content of the literature of domestic and foreign authors in it area gives an idea about modern scientific developments and criteria that determine the properties of these foods. The design technology of curd product with a food fortifier is a promising area of research.
Oil-cake from vegetable raw materials, curd product, food fortifier, herbal raw materials, quality assessment, nutritional value
Короткий адрес: https://sciup.org/147229291
IDR: 147229291
