Technology of the flour confectionery products using secondary dairy raw materials

Юдіна, Тетяна Іллівна and Yudina, Tatiana and Назаренко, Ірина Анатоліївна and Nazarenko, Iryna (2018) Technology of the flour confectionery products using secondary dairy raw materials. Праці, 1 (18). pp. 187-194. ISSN 2078-0877

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Abstract

In the article substantiates the expediency of the use of secondary dairy raw materials and their derivatives in the technology of flour confectionery products. The influence of milk whey and milk-protein concentrate from buttermilk on the organoleptic parameters and the nutritional value of flour confectionery products has been investigated. A complex of data is received that characterizes the quality of the developed products.

Item Type: Article
Uncontrolled Keywords: flour confectionery, milk whey, milk and protein concentrate from buttermilk
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technologies in Catering Business and Hospitality Industry
Depositing User: Адміністратор репозиторію
Date Deposited: 11 Jun 2018 11:49
Last Modified: 11 Jun 2018 11:49
URI: http://elibrary.donnuet.edu.ua/id/eprint/477

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