Scientific Justification of Acute Toxicity Parameters of Semi-finished Proteins and Carbohydrates with Food Systems’ Stabilizer
The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 additives with an index of E and d-glucose. Each of the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KNUKiM Publishing Centre
2020-12-01
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| Series: | Ресторанний і готельний консалтинг: Інновації |
| Subjects: | |
| Online Access: | http://restaurant-hotel.knukim.edu.ua/article/view/219710 |