OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI"
The article is concerned with the analysis of recipes of confectionary products on the basis of essential indicators of chemical composition meeting the demands of definite group of consumers (corresponding the physiological norms of feeding the different group of population). The ratio of carbohydr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2017-06-01
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| Series: | Автоматизация технологических и бизнес-процессов |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/atbp/article/view/499 |