Modeling of the Receptural Composition Protein-carbon Semi-fabricates
Topicality. The creation of new combined products saves animal raw materials. The use of vegetable purees in the production of food is due to high nutritional and biological value. In view of the above, research aimed at the development of new types of semi-finished protein-based carbohydrates based...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
KNUKiM Publishing Centre
2020-06-01
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| Series: | Ресторанний і готельний консалтинг: Інновації |
| Subjects: | |
| Online Access: | http://restaurant-hotel.knukim.edu.ua/article/view/205562 |