Use of semi-finished cherry-beet puree in technology of sweet dishes and desserts
Sweet dishes and desserts are in high demand among consumers. However, these products usually have an unbalanced chemical composition, high caloric content, high fat and carbohydrate content, relatively low protein content and insufficient amount of biologically active substances. The source of natu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-06-01
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| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/205176 |