Development of white and red low-calorie functional purpose sauces using vegetable powders
The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production of functional cold sauces using milk whey and vegetable powders obtained by infrared drying have been shown. Foreign literature on the researc...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2021-06-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/479 |