Some aspects of low-calorie sweet dishes creation with improved nutritional value

УДК 637.146.34.4
Abstract: 

The paper examines the possibility of sweet dishes creating with improved nutritional value on the basis of research data about the utility of dairy whey and non-starch polysaccharides belonging to the class of dietary fibers.

Some aspects of low-calorie sweet dishes creation with improved nutritional value

УДК 637.146.34.4
Abstract: 

The paper examines the possibility of sweet dishes creating with improved nutritional value on the basis of research data about the utility of dairy whey and non-starch polysaccharides belonging to the class of dietary fibers.

Desk02 theme