Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Yudina, Tatiana and Юдіна, Тетяна Іллівна (2016) Technological parameters and modes of getting mashed zucchini with specified functional and technological properties. Праці, 1 (16). pp. 142-149. ISSN 2078-0877
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Official URL: http://nauka.tsatu.edu.ua/print-journals-tdatu/16-...
Abstract
In the article the expediency of the use in technology combined minced zucchini varieties Zolotinka defined technological parameters and modes of getting mashed zucchini and technological scheme of its receipt
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | combined minced, milk–protein concentrate, mashed zucchini, soluble pectin |
| 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: | 18 Aug 2017 08:26 |
| Last Modified: | 18 Aug 2017 08:26 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/84 |
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