OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
The article presents the results of the development of technology of instant soup preparation, making it possible to correct the energy value of food quickly without changing the volume of portions, the original component composition and organoleptic properties. The methodological basis of the study...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2015-11-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/39/10.pdf |