Development of recipe and technology of cream-soup from the beef liver of functional purpose
The effect of polysaccharides (PS): xanthan, guarana, xanthan and guarana composition, carob gum on the quality of «Beef liver cream-soup» has been studied. Optimal polysaccharide concentrations have been selected - 0.45%, 0.6%, 0.6% and 0.7%, respectively, based on sensory analysis. In the course o...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-03-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/237 |