Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers
The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into accoun...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2024-01-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/698 |
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