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.