Development of mayonnaise recipes considering the main trends in product range improvement
The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology. The authors studied egg powder, dried egg yolk, enzymatically...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2018-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/48/10.pdf |