The influence of ingredient composition and technology on the formathion of quality of grain casseroles
Features food products based on cereals, nutritional value and nutrient balance of the composition is ensured by a science-based approach for creating multi-component compositions. Evaluation of physical and organoleptic indicators of finished products.
|Рубрика||Кулинария и продукты питания|
|Размер файла||401,6 K|
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