Development of the technology of milk sauce with the addition of guarana
One of the ways to improve the taste characteristics and increase the nutritional value of cooked meat, fish and poultry dishes is to include various sauces in their composition. Traditionally, the composition of sauces includes wheat flour, vegetables, spices. Nowadays powdered plant compositions o...
| Published in: | Vestnik MGTU |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2023-09-01
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| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2188 |