Publication Details
Journal: International Journal on Orange Technologies
Issue: Vol 3, No 11 (2021)
ISSN: 2615-8140
DOI: 10.31149/ijot.v3i11.2368 Visit Journal Website

Abstract

Questions about the technological properties of vegetables, in particular, as stabilizers, emulsion and foam structure of food are considered. The data on the use of vegetables for the production of sweet dishes and the improvement of technology, as well as increasing the nutritional value of flour products are presented.

Keywords
vegetables processing properties stabilizer emulsion culinary products form of moisture bond cell walls protopectin hemicellulose puree paste biscuit semi-finished product dough
Document Preview
Buka Fullscreen / Download
Go Back