Technology of apple desserts for functional purpose
The article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour. Organoleptic, technological and physicochemical studies have been carried out, which proved the feasibility of using fructose and quinoa flour....
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
EDP Sciences
2024-01-01
|
Series: | E3S Web of Conferences |
Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/40/e3sconf_esdca2024_02004.pdf |