Mathematical design of blangange recipes for horeca sphere and determination of their quality indicators
The object of research is a composition of aerated dessert with a balanced nutritional composition for nutrition of people suffering from hypolactasia. The article describes the mathematical and computer design to obtain recipe compositions of desserts, namely blancmange «Fruit Breeze» and «Protein...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-12-01
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| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/219560 |