Fast frozen curds zapekanka
- Autores: Golubeva LV1, Glagoleva LE1, Rodionova NA1, Smol'skii GM1
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Afiliações:
- Edição: Nº 7 (2010)
- Páginas: 69-69
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325498
- ID: 325498
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Resumo
Possibilities to apply food fibers and fructose-galactose syrop from artichoke, vegetable phospholipids and natural antocianic color isolated from corn in the technology of fast frozen curds zapekanka production have been studied. Technological process has been developed and regimes of shock freezing have been substantiated allowing get a product with high consuming properties.
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Sobre autores
L Golubeva
Email: post@vgta.vrn.ru
L Glagoleva
Email: post@vgta.vrn.ru
N Rodionova
Email: post@vgta.vrn.ru
G Smol'skii
Email: post@vgta.vrn.ru
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