Gnitsevych, Victoriya and Гніцевич, Вікторія Альбертівна (2016) Justification of production parameters of whipped dessert. Обладнання та технології харчових виробництв (34). pp. 14-22. ISSN 2079-4827
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Official URL: http://oblad.donnuet.edu.ua/index.php/uk/
Abstract
The ways of the use of semi-finished products based on the Jerusalem artichoke and dogwood in technology products with a foam structure, which will expand the range of desserts at the restaurant business enterprises, to increase their biological value through the use of natural raw materials, which has a structure-forming properties. The optimum parameters of whisking the dessert products.
| Item Type: | Article |
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| Uncontrolled Keywords: | cake mix, whipped desserts, foaming ability, overrun, optimization |
| Subjects: | Research materials > Journal articles Research materials > Journal articles > Food Technology Academic journals of DonNUET > Equipment and Technology of Food Production |
| Divisions: | Academic journals of DonNUET > Equipment and Technologies of Food Production |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 21 Jun 2019 05:55 |
| Last Modified: | 21 Jun 2019 05:55 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1445 |
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