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DEVELOPMENT OF TECHNOLOGY OF CREAM FOR RESTAURANTS
Journal: International Scientific Journal "Internauka" (Vol.1, No. 45)Publication Date: 2018-03-15
Authors : Kuzmin Oleg; Lipko Katerina; Ocheretna Alona; Didosha Anna;
Page : 60-68
Keywords : water-alcohol infusion; antioxidant ability; redox potential; cream; pastry;
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Abstract
The antioxidant activity of plant raw materials in the technology of cream for restaurants
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Last modified: 2018-04-06 16:37:40