Сравнительная оценка влияния степени измельчения овощей (моркови) на выход соков и пюре

Autor: Shakir Aliyev, Musfiq Khalilov, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 6 No. 11 (114) (2021): Technology and Equipment of Food Production; 60-67
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технологии и оборудование пищевых производств; 60-67
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технології та обладнання харчових виробництв; 60-67
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (114), Pp 60-67 (2021)

Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c802af3aec65629233fd6b12b11cceed
https://doi.org/10.15587/1729-4061.2021.247669

Технологія борошняних кондитерських виробів оздоровчого призначення

Autor: Zavadynska, Olena

Publikováno v: Traektoriâ Nauki, Vol 2, Iss 4 (2016)
Path of Science; Vol 2, No 4 (2016); 3.1-3.5
Traektoriâ Nauki; Vol 2, No 4 (2016); 3.1-3.5

The article considers the possibility of using the carrot puree and oil from pumpkin seeds in the preparation of pastry product. Production technology and regulatory documentation for pastry products were developed and nutritional value of products w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::99dcc67bab62a7ffeaa94f826d855cfa
http://pathofscience.org/index.php/ps/article/view/106