QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS
Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production. Using by-products of pumpkin processing is a promising way to solve this problem due to...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2020-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1792 |