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Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
CHEMISTRY AND CHEMICAL ENGINEERING
Development of technology for the storage and processing of fruits and vegetables and an increase in the degree of consumption of pro-cessed products among the population is an urgent problem of the present time.Developed recipes for semi-finished sauce-pastes, consisting of fruits, vegetables and their mixtures, the technology of their production. These recipes rationally used sesame of Yerusalem artichoke - secondary raw materials of the canning industry, the powder of the peel of Walnuts, sunflower seeds. Used existing methods for the determination of physical-chemical parameters and nutritional value of semi-finished sauce-paste. A recipe and production technology for a semi-finished product, persim-mon …
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
CHEMISTRY AND CHEMICAL ENGINEERING
Development of technology for the storage and processing of fruits and vegetables and an increase in the degree of consumption of pro-cessed products among the population is an urgent problem of the present time.Developed recipes for semi-finished sauce-pastes, consisting of fruits, vegetables and their mixtures, the technology of their production. These recipes rationally used sesame of Yerusalem artichoke - secondary raw materials of the canning industry, the powder of the peel of Walnuts, sunflower seeds. Used existing methods for the determination of physical-chemical parameters and nutritional value of semi-finished sauce-paste. A recipe and production technology for a semi-finished product, persim-mon …
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
Research Of Physical And Chemical Indicators And Food Value Of Semi-Finished Products Of Sauce-Past Of Fruits And Vegetables, Atakhanov Shukhrat, Dadamirzaev Muzaffar, Akramboev Rasuljon, Otakhanov Shokirjon
CHEMISTRY AND CHEMICAL ENGINEERING
Development of technology for the storage and processing of fruits and vegetables and an increase in the degree of consumption of pro-cessed products among the population is an urgent problem of the present time.Developed recipes for semi-finished sauce-pastes, consisting of fruits, vegetables and their mixtures, the technology of their production. These recipes rationally used sesame of Yerusalem artichoke - secondary raw materials of the canning industry, the powder of the peel of Walnuts, sunflower seeds. Used existing methods for the determination of physical-chemical parameters and nutritional value of semi-finished sauce-paste. A recipe and production technology for a semi-finished product, persim-mon …