Desserts with a high nutritional value in the industry employees nutrition
<p>In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with hig...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2017-04-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/294 |