The research of using vegetable raw materials in the production of a curd product
Submitted by red on Mon, 11/11/2019 - 13:55
УДК 637.051
Chapter:
Abstract:
The paper deals with the formula of the curd product containing vegetable filling (pureed baked carrot). There are the results of calculation energy and nutritional value in the finished product. The factors affecting consumer demand are considered in the article. The research results are the calculated cost of the new curd product with vegetable filling pureed baked carrot.
