“sauce” için 5 makale
International Journal InternaukaCilt 2018/10, Sayı 10
The article gives a theoretical overview of the "Water Activity" indicator and investigates its influence on changes in the process of preservation of canned products. The results of experimental studies of water activity in tomato sauces using tomatoes of different …
International Journal InternaukaCilt 2018/11, Sayı 11
The hierarchical structure of the complex indicator of the quality of the dairy sauce by the method of qualimetry.
International Journal InternaukaCilt 2018/2, Sayı 2
The article discusses the relevance of the sauces production immunomodulatory effects. Functional prescription component of the proposed powder with ginger root and orchis. The use of this material enhances the nutritional value of the finished product, creates the desired consistency …
International Journal InternaukaCilt 2017/17, Sayı 17
Сrucial factor in stabilizing the consistency and calorie reduction in the development of sweet sauces is the substitution of sugar for sweet potato purée, which takes part in the formation of the structure, being a carrier of sweet taste. If …
Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü DergisiCilt 2015/20, Sayı 20-legacy-3305
Isparta is located between the northern and eastern borders of Pisidia Region. The geopolitical position of Isparta has great importance in providing cultural communication with the western, northern and southern neighbors of Pisidia. There are only two systematic excavation and …