Innovative Technologies Dressing Using Semi Lipid Encapsulated Raw Food
The purpose of the article is to study the effect of acid-containing raw materials and taste aromatic prescription components on the structural and mechanical and organoleptic properties of alginate-calcium shells of capsules with internal fat content in the dressing capsules technology. Research m...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KNUKiM Publishing Centre
2019-06-01
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| Series: | Ресторанний і готельний консалтинг: Інновації |
| Subjects: | |
| Online Access: | http://restaurant-hotel.knukim.edu.ua/article/view/170403 |