Technology of Emulsion-Type Sauces of Higher Nutritional Value

Technology of Emulsion-Type Sauces of Higher Nutritional Value

Indicated the current state of technology sauces emulsion type using raw materials of vegetable origin. Scientifically substantiated and confirmed theoretically technology sauces emulsion type of high nutritional value. Have developed afunctional diagram of the production process of an innovative pr...

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Bibliographic Details
Main Authors: G.M. Lyavynets, A.V. Gavrysh, O.V. Nemirich, L.Yu. Arsenyeva
Format: Article
Language:Ukrainian
Published: Publishing House "Akademperiodyka" 2013-11-01
Series:Nauka ta Innovacii
Subjects:
sauces
carotene contains
spicyaromatic materials
intermediate products
technology
Online Access:ftp://ftp.nas.gov.ua/akademperiodyka/Downloads/Archive%20SI%20Journal/SI_ukr/2013/N6/Lyavynets.pdf
Description
Summary:Indicated the current state of technology sauces emulsion type using raw materials of vegetable origin. Scientifically substantiated and confirmed theoretically technology sauces emulsion type of high nutritional value. Have developed afunctional diagram of the production process of an innovative product.
ISSN:1815-2066
2413-497X

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