PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY
It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics. The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating techn...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Route OÜ
2020-11-01
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| Series: | EUREKA: Life Sciences |
| Subjects: | |
| Online Access: | http://journal.eu-jr.eu/life/article/view/1542 |