Innovative Technologies of Mayonnaise Sauce
Actuality. The expediency of using blends of vegetable oils for correction of PUFA insufficiency and vegetable raw materials in the technology of mayonnaise sauce production is considered. The use of blended oil, balanced in fatty acid composition and carrot powder, combining the proposed ratios of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
KNUKiM Publishing Centre
2019-12-01
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| Series: | Ресторанний і готельний консалтинг: Інновації |
| Subjects: | |
| Online Access: | http://restaurant-hotel.knukim.edu.ua/article/view/188209 |