Development of technology of sauces with functional ingredients for restau-rants
Currently, the creation of a range of new products that improve human nutritional status is a timely and urgent problem facing scientists in the food industry. In food technology it is effective to use functional ingredients that have enhanced protective and improved technological properties. It is...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2021-04-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4146 |