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КРИОСКОПИЧЕСКАЯ ТЕМПЕРАТУРА СЛИВОЧНЫХ КРЕМОВ ПОНИЖЕННОЙ ЖИРНОСТИ

2018·???? ???????? ??????????-???????, ????? ???????? ????????????, ?????? ?????????? ???????? +2 yazar

International Journal Internauka·Cilt 2017/18, Sayı 18

The article presents the results of determination of the cryoscopic temperature of cream with low fat content. The influence of sodium alginate and j-carrageenan on the nature of freezing of water in the system is shown. The explanation of the …

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ПУТИ УЛУЧШЕНИЯ ПИЩЕВОЙ ЦЕННОСТИ БЕЛКОВЫХ КРЕМОВ ДЛЯ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

2018·????? ????????????? ???????????, ??????? ???????????? ????????

International Journal Internauka·Cilt 2018/4, Sayı 4

Protein creams have low nutritional and biological value, due to low content of vitamins, micro- and macroelements. The article presents ways to solve the problem proposed by scientists, enrichment with vitamins and minerals due to fruit and vegetable purees, the …

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