Improving the technology of pate products by using additives from non-traditional raw materials of plant origin
The article presents the scientific substantiation and experimental research results aimed at developing innovative technology for producing functional pâtés using unconventional raw materials. The focus is on incorporating craft oilseed press cakes (pumpkin, hemp, black cumin) and cranberry pomace,...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2024-10-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/5419 |
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