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USING OF THE MODIFIED STARCHES IS IN THE PRODUCTION OF NEW TYPES OF SAUCES
Journal: International Scientific Journal "Internauka" (Vol.1, No. 56)Publication Date: 2018-09-30
Authors : Salavelis Alla; Pavlovski Sergey;
Page : 37-40
Keywords : sauces; emulsion; culinary mixtures; the modified starches;
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Abstract
The possibility of using the modified starches is investigational as a stiffener at the production of culinary mixtures and of new types of sauces.
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