Yudina, Tatiana and Юдіна, Тетяна Іллівна and Nazarenko, Iryna and Назаренко, Ірина Анатоліївна (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 Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 02 Jul 2018 07:20 |
| Last Modified: | 02 Jul 2018 07:20 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/571 |
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