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...

Full description

Bibliographic Details
Main Authors: Nugmanov A.H., Titova L.M., Aleksanyan I.Y., Fomenko E.V.
Format: Article
Language:Russian
Published: Kemerovo State University 2015-11-01
Series:Техника и технология пищевых производств
Subjects:
Online Access:http://fptt.ru/stories/archive/39/10.pdf