Formulation of glazed curd on the basis of malt extract
Submitted by red on Wed, 27/12/2017 - 12:47
УДК 637.146
Chapter:
Abstract:
The work proves recipes of glazed curd with the use of malt extract. The production of the product was conducted, as well as their organoleptic and physicaland-chemical quality parameters were studied. Experimental development confirmed that the developed product on the basic parameters, except the sucrose content, meets the regulatory requirements.
Formulation of glazed curd on the basis of malt extract
Submitted by red on Wed, 27/12/2017 - 12:47
УДК 637.146
Chapter:
Abstract:
The work proves recipes of glazed curd with the use of malt extract. The production of the product was conducted, as well as their organoleptic and physicaland-chemical quality parameters were studied. Experimental development confirmed that the developed product on the basic parameters, except the sucrose content, meets the regulatory requirements.
