EFFECT OF LOW-TEMPERATURE HYGROTHERMAL PROCESSING ON FORMS OF ASSOCIATION OF MOISTURE IN RICE-VEGETABLE MIXTURE WITH HYDROBIONTS
Summary. In the catering industry common combination of rice, vegetable raw materials: onion and carrot, and aquatic organisms: fish, squid, which allows you to get a dish with high consumer properties. The article investigated the influence of the amount of water introduced by the ratio of free and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2014-01-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/459 |