ESTABLISHMENT OF CRITICAL CONTROL POINTS AT THE PRODUCTION OF CONFECTIONERY PRODUCTS "NYASHKI" BASED ON MICROBIOLOGICAL INDICATORS
The article investigated the changes in microbiological indicators of «Nyashki» cookies, as well as the raw materials for its preparation: confectionery coating on cocoa butter substitute (CBS). As a result of the study, it was shown that during the processing (heating) of the pastry glaze microbiol...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/201 |