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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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ИЗУЧЕНИЕ СОРБЦИОННЫХ ПРОЦЕССОВ В БЕЛКОВЫХ КРЕМАХ ПОНИЖЕННОЙ САХАРОВМЕСТИМОСТИ ВО ВРЕМЯ ХРАНЕНИЯ

2017·???? ?????????? ?????????, ????? ????????????? ???????????

International Journal Internauka·Cilt 2017/2-legacy-2807, Sayı 2

One of the solutions of excessive use of sugar problem suggested a decrease in its concentration in the manufacture of egg-white creams for cakes and pastries. Article shows the research results of sorption processes that occur in the egg-white foams …

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