Justification of production parameters of whipped dessert

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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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
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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