Study of the effect of dried ginger extract on the quality of margarine
Adding ginger extract to the technology of table margarine production. Expanding the margarine market range and extending its shelf life. The effect of adding an additive on an organoleptic characteristics of margarine, giving it a spicy taste and aroma.
| Рубрика | Производство и технологии |
| Вид | статья |
| Язык | английский |
| Дата добавления | 14.12.2024 |
| Размер файла | 745,6 K |
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