Some aspects of low-calorie sweet dishes creation with improved nutritional value
Submitted by red on Wed, 27/12/2017 - 13:17
УДК 637.146.34.4
Chapter:
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.
